reparation time: 15 minutes, plus chilling time Cooking time: 10 minutes You will need 4 spring onions 15g

fresh coriander, plus extra to garnish 500g minced chicken 3 tbsp sesame seeds, toasted 1 tbsp light soy sauce 1.5cm piece of fresh root ginger, peeled and finely grated 1 egg white 1 tbsp sesame oil 1 tbsp sunflower oil Thai sweet chilli dipping sauce, to serve Spring onion curls, to garnish (optional) Method 1. Chop the spring onions and coriander finely in a food processor or with a knife. Put in a bowl and mix with the chicken, sesame seeds, soy sauce, ginger and egg white. 2. Divide the mixture into 20 mounds on a chopping board, then shape into slightly flattened rounds with wetted hands. Chill in the refrigerator for one hour (or longer if you have time). 3. Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre. 4. Arrange on a serving plate with a small bowl of chilli dipping sauce in the centre. Garnish with extra coriander leaves and spring onion curls, if liked.