I made this modified Ainsley Harriott recipe for the first time last night and everyone loved it. The kids devoured these yummy Thai chicken and corn cakes and I loved them not just for taste but also for simplicity: everything just goes in the food processor for blitzing. And it was so affordable: the total cost being less than $10 (and it made 20 rissole sized cakes which is two dinners worth in this house). Next time I make hot finger food I’m going to roll them into little balls to dip in its sauce using a toothpick for a yummy starter. These Thai chicken and corn cakes are freezer friendly, which makes this recipe my new favourite.

• 3 skinless chicken breasts or 5 thighs (approximately 750g)
• 1 egg
• 2 garlic cloves
• 1 tbsp Thai red curry paste
• 50g breadcrumbs
• 1 x 400g tin corn kernels, drained
• half bunch fresh coriander leaves
• 4 spring onions, sliced
• 2 tbsp sesame or peanut oil

sweet chilli sauce

• 4 tabs sweet chilli sauce
• 1 teasp soy sauce
• 1 teasp fish sauce
• 5cm piece cucumber, peeled, seeded and finely chopped (optional)

1. Roughly chop the chicken breasts and put all ingredients (minus the oil and sauce ingredients) together in the bowl of a food processor. Process until combined evenly, though ingredients should still be visibly distinct to the eye.
2. With wet hands, pat mixture into 20 rissole sized cakes and pan fry on each side for 3-5 minutes, in a very hot fry pan using sesame or peanut oil.
3. If desired, combine sauce ingredients in a dish (though sweet chilli sauce straight from the bottle is great with this dish too).
4. Serve with mashed potato and steamed vegetables or a salad of asian greens. Makes 20 cakes, and serves 6+ adults.