Thai chicken cakes with sweet chilli sauce

Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well.

Blitz until the chicken is finely ground and everything is well mixed.

Use your hands to shape six small cakes.

Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once.

Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.