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1
Mayonnaise:
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2
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.
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3
Remove from the food processor, place in a bowl and cover the surface with cling wrap.
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4
Salsa:
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5
Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
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6
Mix in a touch of olive oil and set aside.
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7
Chicken:
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8
Preheat oven to 180 (350 fahrenheit).
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9
Cook the bacon in a large heavy based pan, until soft.
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10
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.
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11
If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
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12
Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
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13
If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
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14
Add a pinch of salt and pepper and process once again.
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15
The mixture should appear slightly oily and shiny when done.
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16
Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
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17
In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
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18
Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
