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Gingered Chicken Cakes with Cilantro Lime Mayo
20 cakes
2 boneless, skinless chicken breast
2 tbsp fish sauce
1 pc of ginger, coarsely chopped(about inch)
3 scallion coarsely chopped
1 garlic glove
1 tsp salt
1/4 tsp Tabasco
Mayo Dressing
1 egg
1/2 tsp creamy Dijon mustard
1/2 tbl red wine vinegar
1/4 tsp salt
pinch black pepper
1/2 tsp sugar
3/4 c sunflower oil
Important* make sure all the ingredients are at room temperature before you begin this will effect the outcome of your mayo.
Whisk the egg, mustard, vinegar, salt, pepper, and sugar together in a bowl until creamy and thick about 1 min.
Whisk the oil in a drop at a time until the mixture thickens.
Add the remaining oil in a think steady stream, whisking constantly until thick and glossy.

Topping
4 T mayo dressing
1/4 c finely chopped cilantro
juice of 1 lime
2 tbsp diced mango to garnish
Preheat oven to 400 degrees
To make the cakes, place all ingredients into a food processor, pulse until finely minced
Divide mixture into 20 walnut size pieces. Wet hands and shape each piece sized walnut into a ball and then flatten. Place on an oiled basking sheets and bake until golden brown and cooked through about 12 mins.
Cool and serve with a dollop of mayo dressing on top and garnish with the diced mango.
Can be served warm or room temperature.