INGREDIENTS
-
Mayonnaise
- 1avocado
- 3tablespoons whole egg mayonnaise
- flaked sea salt
- black pepper, corn mill
-
Salsa
- 2vine ripened tomatoes (seeded and finely diced)
- 1⁄2purple onion (finely diced)
- 2tablespoons chopped flat leaf parsley
- 1lemon, juice of
- flaked sea salt
- black pepper
- extra virgin olive oil
-
Chicken
- 8slices bacon (finely chopped)
- 600g boneless skinless chicken thighs
- breadcrumbs
- 1egg
- 3birds eye chilies (finely chopped)
- 1lemon, zest of
- 1⁄2tablespoon chopped fresh thyme (dried ok)
- flaked sea salt
- black pepper
- extra virgin olive oil
DIRECTIONS
Mayonnaise:.
Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
Remove from the food processor, place in a bowl and cover the surface with cling wrap.
Salsa:.
Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
Mix in a touch of olive oil and set aside.
Chicken:.
Preheat oven to 180 (350 fahrenheit).
Cook the bacon in a large heavy based pan, until soft.
Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
Add a pinch of salt and pepper and process once again.
The mixture should appear slightly oily and shiny when done.
Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
