Thai Chicken Cakes

Ingredients

2 tablespoons red (or yellow depending on taste) curry paste
1 tablespoon fish sauce
1 teaspoon sweetner
500g chicken mince

Method

Combine curry paste, fish sauce and sweetner with 2 teaspoons water in a large bowl. Add chicken mince and stir until well combined and sticky. Using wet hands, form mince mixture into patties about 7cm in diameter and 7mm thick (this mixture is VERY moist but cooks nicely).

Lightly oil a large frying pan on high. Cook chicken cakes in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel.