Spicy chicken cakes with Asian dipping sauce a versatile winner

Hi there
Versatile little morsals, chicken cakes  can be served hot or cold, are great finger food, perfect for picnics, a  starter served on a bed of rocket or spinach (dressed with a little of the dipping sauce) or as a main for lunch with a salad. 


For a different spin, form mixture into small balls and serve as finger food using tooth picks to serve or pile mixture into a loaf tin and slice to serve.
Clara

Spicy  Asian Chicken Cakes 
Chicken mince – half kilo / 3/4 c breadcrumbs
1 onion or 2 Spring onions -  chopped
Grated rind of 1/2 lemon or lime (no pith)
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tbsp fish sauce (optional)
1 egg, beatenfinger
Salt & freshly ground black pepper
1-2 cloves garlic
2 tsp ginger
2-4 tbsp chopped coriander leaves and stems 
Method
1. Preheat oven (medium to high) for about 20 mins. 
2. Combine chicken mince, breadcrumbs and onion in a large bowl.  
 3. In a blender, process sauces, lemon rind, ginger, garlic, coriander and egg together.  Add to chicken mince.

4. Line an oven tray with oven paper and spray with oil.  5. Spoon mixture into an egg ring, lift off to leave a round shape.  Then use ring again to shape the next cake. 

Can be reheated before serving with a dipping sauce of equal amounts of fish Sauce,  sweet chilli sauce and lime juice – add chopped coriander and / or mint and garnish dish with extra coriander.