Cut the chicken into chunks and pulse in food processor to break down. Finely chop the chilli, lemongrass, ginger and garlic. Add to the chicken along with the fish sauce, lime zest and coriander and pulse again. Season if required.
Once happy with mixture, shape into small patties. This is easier if you wet your hands slightly so the mixture doesn’t stick. Place on an oiled plate and chill until ready to cook.
Heat some groundnut oil in a nonstick frying pan and shallow fry the patties for a few minutes each side until golden and cooked through.
Serve on a bed of salad leaves, sprinkle over the spring onion and garnish with lemon or lime wedges to squeeze over.
Serve with a sweet chilli dipping sauce or a dip made from soy, sesame oil, vinegar and sugar.