March 22, 2010

Ginger Chicken Cakes with Cilantro-Lime Mayonnaise

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:56 AM EDT

Story Updated: Jul 12, 2007 at 9:56 AM EDT

Ingredients

Cakes:

¾ lb. ground chicken (or turkey)
2 T Thai fish sauce
1 heaping T grated fresh ginger
3 scallions roughly chopped
2 garlic cloves, finely chopped
1 tsp. salt
1 serrano chili pepper, minced, or to taste

Topping:

4 T mayonnaise
¼ cup finely chopped cilantro leaves
juice of one lime
diced mango & cilantro leaves for garnish

Directions

Place all chicken, fish sauce, ginger, scallions, garlic, salt and chili in bowl of food processor. Pulse until finely minced. Divide mixture into 20 walnut sized pieces. Shape the pieces into flat little cakes. Heat oil in skillet and sauté cakes until cooked through and browned on both sides, about 5 minutes each side. Remove from skillet, and place on paper towels.

Mix mayonnaise, cilantro and lime in small bowl. Allow chicken cakes to cool slightly, then finish each one with a dollop of the mayo, a cube of mango and a cilantro leaf.

Note: Both the cakes and mayonnaise sauce can be made a day or so ahead.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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