Chicken Cakes With Mango And Avocado Salsa

Day 10 of our carbless diet - I took a mental note when I saw these delicious chicken cakes being made on a cooking show by one of my favourite chefs a few months back. When I first suggested making this dish for our dinner;  the other tummy thought they might be more suitable as a light lunch but that was then, now it is a perfect carbless meal for our silly diet. I served them with a mongo and avocado salsa rather than the herb mayo used in the original recipe, it certainly made the dish a little more substantial.  P.S Omit the bacon for an equally delicious halal version!

recipe adapted from a cooking show by Nigel Slater
serves 2 
you'll need;
250 g of chicken breasts*
250 g of chicken thighs*
1/2 cup of homemade breadcrumbs
few sprigs of thyme, picked and chopped
1 egg, lightly beaten
1/3 cup of grated parmesan cheese
grated rind of one lemon
juice of half a lemon
2 rashes of bacon, coarsely chopped (optional)
salt and pepper to taste
*I used both breast and thigh meat for more succulent patties

for the mango salsa;
1 ripe but firm mango, skinned and diced
1 avocado, peeled, stoned and diced
1/2 a red onion, finely diced
1 bird chili, finely chopped (optional)
juice of one lime
a bunch of coriander, chopped
2 tbs of olive oil
salt and pepper to taste

Cut chicken into large chunks and mince coarsely in a food processor.

Place minced chicken in a large bowl and add in the rest of the ingredients. 

Mix and season well. Divide chicken mixture into 8 equal portions and form into patties.

Pan fry patties in batches, turning once until golden brown (3 minutes on each side).

For the mango salsa - mix everything in a large bowl and mix well. Check for seasonings.

Some cos lettuce leaves as wrappers.

Serve chicken cakes with mango salsa and cos lettuce.

Place a small piece of chicken cake and some mango salsa on a lettuce leaf and eat it as you would with sang choi bao.