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Gingered Chicken Cakes With Cilantro-Lime Mayonnaise Recipe

Shortening for baking sheet


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


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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