Recipes

Squash

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• Thai Fried Squash and Chicken Cakes with a Sweet Chilli Sauce
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4 chicken fillets
1 red chilli chopped
2 tsp peeled and finely chopped ginger
1 small fancy squash peeled and very finely diced or 250g any squash
1 ½ tbsp finely chopped lemongrass
2 spring onions finely chopped including green ends
15g coriander, including stalks, chopped
1 lime zest and juice
2 tbsp vegetable oil
1 tbsp Thai fish sauce
Sweet chilli dipping sauce
Freshly ground black pepper

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Method
In a medium sized bowl mix together the ginger, lemongrass, spring onion, coriander, lime zest and juice and season with black pepper. Then place the chicken and chilli in a food processor until it forms a smooth paste, add the ginger mixture to the processor and blend until just combined.
Carefully remove the mixture from the processor, divide into 8 portions and shape each portion into a cake. Heat the oil in a frying pan and add the cakes, fry for 2-3 minutes on each side or until they are cooked through and golden. Serve the cakes with the sweet chilli dipping sauce.