300 g skinless chicken thigh fillets
80 g English spinach
1 onion, diced
1 long fresh green chilli, chopped
2 teaspoons grated fresh ginger
20 g coriander leaves and stems
1 egg white
1 teaspoon ground black pepper
1 teaspoon chilli flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
sprinkle of ground turmeric
sprinkle of ground paprika
lime wedges, for serving
Chop the chicken in a food processor. Add the remaining ingredients and pulse until the mixture forms a paste.
Heat a non-stick frying pan over medium–high heat. Drop heaped teaspoons of the chicken mixture into the pan and fry in batches for about 5 minutes or until cooked through and golden brown.
Serve hot or cold with lime wedges for squeezing over.