Thai Chicken Cakes with Sweet and Spicy Mango Chutney

I have bee

Ingredients

• Chicken breast – 1 lb., cubed
• Lemongrass – 6 thin stalks [or 4 thick]
• Ginger – 5 inch piece
• Garlic – 6 to 8 cloves
• Green or red chilli – 2 [Increase the amount for more heat]
• Fresh coriander leaves – 1 cup
• Fish sauce – 3 tbsp
• Sesame seed oil – 2 tbsp

Instructions

1. Remove the woody, hard end of lemongrass stalk and then pound the stalk with back of a knife to soften the stalk a bit. This will release the flavors easily and help process the lemongrass in food processor.
2. Put the lemongrass, ginger, garlic and chillies into the food processor and process them till they are minced.
3. Then add the chicken cubes, coriander leaves, fish sauce and oil into the processor and process till chicken is minced and all ingredients are thoroughly mixed to make a homogeneous dough like mixture.
4. Take out the chicken mixture into a bowl to make the cakes.
5. Damp your hand and take two tablespoons of mixture into your palm and make a ball. Then flatten it a little by pressing each chicken cake between two palms.
6. Shallow fry the chicken cakes using vegetable/sesame oil in a non-stick frying pan till they are golden brown on both sides. It will take about 5 minutes per side.
7. Serve the Thai chicken cakes warm with the super-tangy mango chutney!

Ingredients

• Green/raw mango – 2, medium, peeled and pitted
• Cumin seeds – 2 tsp
• Dry red chilli – 2
• Ginger paste – 1 tsp
• Turmeric powder – ¼ tsp
• Red chili powder – ¼ tsp
• Salt – ½ tsp
• Swerve or RAW honey – 1 cup
• Avocado oil – 1 tsp
• Water – 4 cups

Sweet and Spicy Mango Chutney

Instructions

1. Cut the peeled and pitted mangoes into small cubes. Boil the mango cubes till fully soft. Drain and set aside.
2. Heat the oil in a deep pot and add half a teaspoon of cumin seeds and dry red chillies. Once they become flavorful, add the ginger paste, turmeric powder & red chili powder. Saute for a minute.
3. Add the boiled mangoes, salt and sugar. Stir to mix well and then add the water. Bring the water to boil on high heat.
4. Once the water is boiling, reduce the heat to minimum and let it cook till the chutney thickens and reduce to less than half the volume. It might take about 20 minutes.
5. Do a taste test for sweetness and seasoning at this point. Adjust if necessary.
6. Dry roast the remaining cumin seeds till fragrant. Coarsely grind the roasted cumin and sprinkle it on top of the chutney before removing it from heat.
7. Mix well and let it cool down completely. You can refrigerate it in an airtight jar for 3 to 4 days.

SOURCE: Flavor Quotient