Ingredients

• 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

Directions

• 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.