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This recipe can be made into large cakes to be served as a main course, or smaller cakes to be served as finger food. Either way they are delicious. The cooking time will vary depending on the size of the cakes. The following instructions are for large cakes
Makes 6-8 large cakes (or 20 smaller cakes)
- 1 bunch fresh coriander
- 3 kaffir lime leaves, chopped
- 1 stalk lemongrass, chopped
- Salt and pepper to taste
- 3 tablespoons sweet chilli sauce
- 3 cups grated pumpkin
- 100g chicken mince
- 1 cup breadcrumbs (may not need the whole cup, it depends on the dryness of the pumpkin)
- ¼ cup canola oil
- 2 tablespoons sesame oil
- Set oven to 200°C
- In a food processor blend together the coriander, lime leaves, lemongrass, salt, pepper and chilli sauce. Add the pumpkin, chicken mince and breadcrumbs. Shape into cakes.
- Heat the oils together in a frying pan and brown the cakes on both sides. You will need to do this in batches.
- Place the cakes on a baking tray and bake for 20 minutes, or until firm and cooked through.
- Serve with dipping sauces.
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