- 4 chicken fillets
- 2 bird's-eye red chillies, chopped
- 1 tsp peeled and finely grated galangal
- 1 tsp finely chopped lemongrass
- 2 spring onions, finely chopped
- 15g/½ oz coriander, including stalks, chopped
- 1 lime, zest of half and juice
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
- 55g/2oz caster sugar
- 55ml/2fl oz water
- ½ tsp crushed dried chilli flakes
- In a medium bowl mix together the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season.
- In a food processor blend together the chicken and chilli.
- Add the galangal mixture to the chicken and blend again until just combined.
- Carefully remove the mixture from the processor, divide into eight potions and shape each portion into a cake.
- In a small saucepan mix together the sugar, water and chillies, then place over a low heat and cook until a syrup forms.
- Heat the oil in a medium frying pan.
- Fry the cakes in the oil for 2-3 minutes each side or until cooked through and golden.
- Serve the cakes with the dipping sauce in a separate dish to the side.