Method

• Place the breadcrumbs, chicken and chopped bacon into a mixing bowl
• Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon
• Add the lemon juice to the mixture with the roughly chopped thyme leaves
• Tip in the grated parmesan
• Season the mixture with a little salt, then more generously with black pepper
• Mix thoroughly
• Shape the mixture into small balls or patties
• Warm the olive oil in a non-stick pan
• Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides
• Lower the heat and leave to cook through to the middle, about 6-8 minutes more
• I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior
• Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves
• AMAZING!