Serves 2
ecc 3g carbs per serving
(1g carbs per cake)


2 large boneless and skinless chicken breasts, cubed
1 garlic clove, roughly chopped
Small piece of root ginger, peeled and roughly chopped
1 small onion roughly chopped
4 tbsp fresh coriander
1 green chilli, seeded and roughly chopped
2 tbsp olive oil


Toss the chicken, garlic, ginger, onion, coriander and chilli in a food processor. Blitz until the chicken is finely ground and everything is well mixed. Shape the mix into 6 small cakes.

Heat the oil in a frying pan (skillet), and then pan fry the cakes over a medium heat for about 6-8 minutes, turning once.



This recipe is a slight adaptation of one by James Martin in this month's edition (May 2004) of the UK's Good Food Magazine.

I'm assuming the chicken is raw for this, or should it be cooked prior to mixing in the food processor?

Yes it is raw - sorry if that wasn't clear in the original recipe.

im gonna try it the morra!

Yum this looks delicious! Im going to make it this weekend

I am going try that this week. Yummy, yum!

Let me know how they turn out and obviously if you find them as scrumptious as I do