Gingered Chicken Cakes with Cilantro-Lime Mayonnaise
Perfect for parties.
Makes 20 mini cakes
2 boneless, skinless chicken breast (I just used a 12 oz. package breast)
2 tbsp fish sauce
1 pc of ginger, coursely chopped (about one inch)
3 scallions, coarsely chopped
1 garlic clove
1 tsp salt
1/4 tsp tabasco

4 T regular mayo
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 baking 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.