Preparation Time 10 minutes
Cooking Time 15 minutes
Oven Temperature 220°C
1 Place the chicken, curry paste, chilli (if using), coriander and half the rice into a food processor. Add salt to taste and a pinch of sugar and process until just blended. Stir in the remaining rice and shape into 8 cakes.
2 Place the cakes onto a lined baking sheet and brush with a little olive oil. Bake in a preheated oven for 15 minutes, turning the cakes halfway through the baking time. Serve with stir-fried vegetables and sweet-and-sour sauce.
Text and image: Ideas