A Thai-style starter of dubious provenance (ie: originating in Sharjah), ideal with a green papaya salad, these hot, sour little patties have a kick but are truly tasty. The recipe calls for minced chicken: I prefer to chop a couple of largeish chicken breast finely to achieve this, but I’m just being perverse - you can always buy it minced. Don’t forget to wash the lime in warm water and give it a quick scrub to remove the wax before you grate it.
- 300g chicken, minced
- 2 tsp light soy sauce
- 1 lime, juice and grated zest
- 2 cloves garlic, grated
- 2” ginger, grated
- 1 tsp salt
- 1 tsp fresh peppercorns, finely chopped