Spicy chicken cakes with Asian dipping sauce a versatile winner

Hi there

Yesterday's baby shower was a huge success - more finger food - I love it!!
Versatile little morsals, chicken cakes can 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
1-2 cloves garlic & 2 tsp chopped ginger
Coriander leaves and stems – 2-4 tbsp chopped
Salt & freshly ground black pepper


Spoon mixture into an egg ring to make a round shape - place on oven paper spray with oil. Cook in preheated oven (medium to high) for about 20 mins.


Can be reheated before serving with a dipping sauce of equal amounts of fish Sauce, sweet chilli sauce and lime juice – add choppedClick on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/