2 large boneless, skinless chicken breasts
(about 175g/6oz each), cubed
1 tsp garlic infused oil
small piece fresh root ginger, peeled and roughly chopped
1 tsp chopped chives
4 tbsp fresh coriander, plus a few sprigs to garnish
1 red chili, seeded and roughly chopped
2 tbsp olive oil
sweet chili sauce, lime wedges,
Toss the chicken, garlic oil, ginger, chives, coriander and chili into a food processor and season well.
Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.
Serve hot, with sweet chili sauce, lime wedges, coriander and shredded red chili.
Recipe adapted from: Good Food