Christmas Appetizer Recipes from
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Gingered Chicken Cakes With Cilantro-Lime Mayonnaise
Recipe
Shortening for baking sheet
Cakes:
2 boneless, skinless chicken breast halves, about pound 2 tablespoons fish sauce
1-inch piece of fresh ginger, peeled, coarsely chopped
3 green onions, washed, ends removed, coarsely chopped
1 large garlic clove, peeled, crushed
Salt to taste
1/4 to 1/2 teaspoon hot red pepper sauce or to taste
Topping:
4 tablespoons mayonnaise, low-fat or regular
1/2 cup cilantro, finely chopped
Juice of 1 lime
2 tablespoons diced mango, optional
Preheat the oven to 400� F. Using shortening, lightly grease one large or two
small baking sheets; set aside.
To prepare the cakes:
In a food processor fitted with the steel blade, place all the cake ingredients
and pulse until finely chopped. Divide the mixture into 20 walnut-size pieces.
With wet hands, shape each piece into a ball and flatten into a cake. Place the
cakes on the prepared baking sheet. Place in the oven and cook until golden on
each side and cooked through. Remove and set aside to cool to warm or room
temperature.
Meanwhile, make the topping. In a small bowl combine the mayonnaise, cilantro
and lime juice. Spoon a small dollop on each cake and, if desired, garnish each
cake with the diced mango.
Makes 20 cakes
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