Thai Chicken Cakes with Sweet Potato by Lenard’s

makes approx 36

500g chicken mince
100mL coconut cream
1tsp curry powder
1 bunch coriander, stalks removed and chopped
1dsp fish sauce
1tsp ginger
3tbs sweet chilli sauce
1tbs olive oil
Sweet potato shavings

Mix coconut cream with curry powder, coriander, ginger, fish sauce and sweet chilli sauce in a bowl. Stir through chicken mince with the liquid until well combined and then form into small cakes.  Pan fry cakes each side until just starting to brown. Cook sweet potato shavings n oil. Serve the Thai cakes garnished with chilli, kaffir lime shreds, lime wedges and a side of sweet potato chips with sweet chilli dipping sauce.

Quick version:
Use Lenard’s Jumbos and fashion them into cake size portions. Roll in hard crumbs and cook as above.