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Nutty chicken bites

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)

40g breadcrumbs

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

To serve:

Sweet chilli sauce - shop bought or home made

Ito togarashi (Shredded red pepper, available from


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.

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