alevia's kitchen
Short Description
Baked chicken cakes seasoned with fish sauce, ginger, garlic, and green onion, finished with a creamy cilantro-lime mayo and topped with mango and fresh cilantro.
Ingredients
5 lbs chicken breast, ground
1 ⅛ oz fish sauce
⅓ pieces fresh ginger, chopped
2 green onions, chopped
1 ½ teaspoons chopped garlic
1 ½ teaspoons
kosher salt
1 ½ teaspoons hot sauce
1 teaspoon black pepper
Sauce:
15 oz mayonnaise
⅓ bunch cilantro, chopped
3 ¾ oz lime juice
Preparation
Set your oven to 400°F.
In a food processor, blend all the top ingredients until finely minced for the cakes. Use a 2-ounce scoop to form the mixture into balls. Flatten each ball into a patty by placing deli paper over it and pressing down with a sheet pan. Arrange the patties on a greased cookie sheet and bake for 12 minutes.
To make the topping, combine the mayonnaise, cilantro, and lime juice. Add a drop of the mixture to each cake. Garnish with diced mango and fresh cilantro leaves.