14 Oven setting: FullSteam METHOD For the chicken cakes, combine mince, chilli, ginger, Makes: 20 shallots, chopped coriander, chestnuts and fish sauce Preparation time: 30 minutes in a medium mixing bowl; mix until well combined. Cooking time: 10 minutes Using wetted hands shape the mixture into 20 round Level of difficulty: Easy flat patties. Press a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook at 100°C on FullSteam for INGREDIENTS 10 minutes or until cooked through. CHILLI THAI CHICKEN CAKES While the cakes are cooking, make the dipping sauce 500g chicken mince by combining all of the ingredients in a small bowl. 1 long red chilli, finely sliced 2 tsp chopped ginger 2 green shallots, chopped ¼ cup chopped coriander 1/3 cup canned water chestnuts, chopped These tasty Thai chicken cakes make 2 tsp fish sauce the perfect appetiser served with dipping 20 coriander leaves sauce, or as an accompaniment to salad SWEET LIME DIPPING SAUCE and noodles. 1 garlic clove, finely chopped 1 tsp finely chopped ginger 1 long red chilli, finely sliced 1/3 cup lime juice 2 tbsp fish sauce 2 tbsp light soy sauce 1/3 cup brown sugar 1 tsp sesame oil 2 tbsp chopped coriander 1 green shallot, finely sliced THE NEFF AUSTRALIA COOKBOOK STARTERS