Thai Chicken Cakes

• 12 ounces chicken breasts, cut into 1-inch peices
• 1 garlic clove, roughly chopped
• 1 small piece fresh gingerroot, peeled and roughly chopped
• 1 small onion, roughly chopped
• 4 tablespoons fresh coriander, plus a few sprigs to garnish
• 1 green chili, seeded and roughly chopped
• 2 tablespoons olive oil
• salt and pepper

1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well with salt and pep.
2. Blitz until the chicken is finely ground and everything is well mixed.
3. Use your hands to shape six small cakes.
4. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.
5. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

chicken breasts, garlic, fresh gingerroot, onion, fresh coriander, green chili, olive oil, salt

Taken from www.food.com/recipe/thai-chicken-cakes-290435 (may not work)