Gingered chicken cakes

Gingered Chicken Cakes with Cilantro Lime Mayo

20 cakes

2 boneless, skinless chicken breast

2 tbsp fish sauce

1 pc of ginger, coursely chopped(about inch)

3 scallion coursley chopped

1 garlic glove

1 tsp salt

1/4 tsp tabasco

Mayo Dressing

1 egg

1/2 tsp creamy Dijon mustard

1/2 tbl red wine vinegar

1/4 tsp salt

pinch black pepper

1/2 tsp sugar

3/4 c sunflower oil

Important* make sure all the ingredients are at room temperature

before you begin this will effect the outcome of your mayo.

Whisk the egg, mustard, vinegar, salt, pepper, and sugar together in a bowl

until creamy and thick about 1 min.

Whisk the oil in a drop at a time until the mixture thickens.

Add the remaining oil in a think steady stream, whisking contantly

until thick and glossy.

Topping

4 T mayo dressing

1/4 c finely chopped cilantro

juice of 1 lime

2 tbsp diced mango to garnish

Preheat oven to 400 degrees

To make the cakes, place all ingredients into a food processor, pulse until finely minced

Divide mixture into 20 walnut size pieces. Wet hands and shape each piece sized walnut

into a ball and then flatten. Place on an oiled basking sheets and bake until golden brown

and cooked through about 12 mins.

Cool and serve with a dollop of mayo dressing on top and garnish with the diced mango.

Can be served warm or room temperature.