Asian chicken cakes

• 800g chicken mince

• 2 eggs

• 1 Knorr Zero Salt Chicken stock cube, crumbled

• 1 long red chilli, finely chopped

• Garlic (2x cloves), finely chopped

• 2 tbsp fresh coriander, chopped

• 1 tbsp Thai basil leaves, chopped

• 3 tbsp spring onion, chopped

• Fresh ginger (thumb-sized piece), grated

• 2 tbsp fish sauce

• 1 tsp sesame oil

• 1 lime (just the zest)

• 2 tbsp lime juice

• 2 tbsp coconut oil (for cooking)

To serve

• 2 medium cucumbers (sliced into ribbons)

• Thai basil (handful)

1. Combine all of the ingredients in a mixing bowl and use your hand to mash and incorporate

2. Roll into golf ball-sized rounds and fatten slightly

3. Heat coconut oil to sizzling hot and cook chicken cakes on medium heat for 5–7 minutes on each side

4. Serve with fresh cucumber, Thai basil and a spicy dipping sauce on the side