Glazed Chicken Cake’s
These tasty bites are great served on a mixed leaf salad with a lime dressing as a light lunch or serve as part of a mixed Japanese or Thai starter
Preparation time: 20 minutes Quantity: Makes 14 - 16 cakes Cooking time: 10 - 15 minutes
Ingredients
Chicken Cakes -
450g / 1 lb. minced chicken
1 egg white - large
1 small onion - grated
1 teaspoon dark soya
1 teaspoon grated ginger
seasoning
2 tablespoon oil to fry
Glaze -
1 teaspoon dark soy
1 teaspoon runny honey
1 teaspoon mirin or sherry
Method
- Simply mix all the ingredients together for the chicken cakes
- With damp hands mould in to small cakes the size of a squashed plump prune!
- Mix the glaze ingredients together and leave aside
- Heat up a third of the oil in a large frying pan and cook of the cakes in batches, till golden and firm to the touch
- Place all back in the frying pan and pour over the glaze, heat up and move around gently and turn over as they absorb the glaze approx. 2 - 3 minutes
- Serve with tamari, chilli sauce or light soy sauce