Makes 14 cakes or 4 burgers
Hands up, this was my husbands creation and I stole it from him. Sharing is caring and all that. These make lovely mini chicken cakes which you could add to a stir fry or have with a salad. Equally you can make them into larger style burgers. They have a fresh yet spicy taste and can be enjoyed hot or cold.
INGREDIENTS
400g chicken mince
1 teaspoon minced garlic
1 teaspoon minced ginger
40g grated carrot, (1 small)
1 medium onion
2 dessertspoons red thai curry paste
Salt & pepper
Pinch of dried chilli flakes
1 dessertspoon soy sauce
1 medium egg
1 teaspoon mixed spices
METHOD
Finely chop the onion.
Heat a pan with one teaspoon of rapeseed oil and gently fry the onion, garlic and ginger for 5-8 minutes. Remove from the heat and allow to cool for 10 minutes.
Mix all remaining ingredients together with the onion mix. Refrigerate for 20 minutes.
Roll into bite sized pieces or 4 larger burgers
Heat a frying pan on medium with 1 teaspoon of rapeseed oil.
Place the cakes in the pan and fry for roughly 5-6 minutes each, turning halfway through.
Enjoy warm or these will keep in the fridge for 2 days.
