These yummy little morsels of chicken and nuts are always very popular with just about everyone, so definitely make more than you think you will need. They are quite easy to put together and can be frozen, so a great canapé to get ahead with. Other nuts, such as pine nuts or pistachios work just as well as peanuts, so take your pick.
(Makes 25 approx. Can be fried the day before and finished in the oven for 8 minutes or browned and then frozen)
50g soft brown sugar
50mls soy sauce
150g skinless chaicken fillet
60g toasted and chopped peanuts (dry fry the nuts and then chop by hand or pulse in a processor)
1 red chilli, de-seeded and finely chopped
25g peeled and chopped ginger
1 garlic clove, finely chopped
Small bunch coriander, chopped
Zest of 1 lime
Sweet chilli sauce - shop bought or home made
Ito togarashi (Shredded red pepper, available from Souschef.co.uk)
Dissolve the sugar in the soy sauce and cool.
Pulse the chicken in a food processor or chop very finely. Add all the ingredients to the cooled soy and sugar and mix well. Form into walnut sized balls (approx 12g for canape size). Flatten into discs.
Heat a couple of teaspoons of sunflower oil in a frying pan and cook chicken cakes in batches until cooked and golden brown on both sides. Add a little more oil to pan if necessary. If not serving immediately, cool and store in fridge or freeze. When ready to serve, bring to room temperature (or thaw out) and place on a baking sheet. Heat oven to 180 and cook chicken for 8 - 10 minutes until piping hot.
Serve with sweet chilli sauce.