Step 1

Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.

Step 2

Heat the vegetable oil in a large non-stick frypan over medium heat.

Step 3

Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.

Step 4

Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.