Preparation time: 15 minutes Total cooking time: 20 minutes Makes 36 Ingredients: 4 eggs, lightly beaten 2 tbsp. finely copped fresh coriander 1 tbsp. fish sauce 2 tbsp. oil 500 gm chicken mince 3 stalks lemon grass, white part only, finely chopped 2 cloves garlic, crushed 4 spring onions, chopped 1/4 cup (60 ml/2fl oz) fresh lime juice 30 gm (1 oz) coriander leaves and stems, chopped, extra 2 tbsp. sweet chilli sauce 1 tbsp. fish sauce 1 egg, extra lightly beaten 1/2 cup (125 ml/4 fl oz) coconut milk 6 red chillies, seeded and finely sliced; to garnish Preheat the oven to moderately hot 200˚C (400˚F/Gas 6). Lightly grease three 12-hole shallow patty tins. In a bowl combine the eggs, coriander and fish sauce. Heat the oil in a large 25-28 cm (10-11 inch) frying pan and pour in the egg mixture. Cook over medium heat for about 2 minutes each side, or until golden. Roll up and shred finely. Set aside. Mix the chicken mince, lemon grass, garlic, spring onion, lime juice, extra coriander, sauces, extra egg and coconut milk in a food processor until fine but not smooth. Spoon into the patty tins and top with a little shredded omelette. Bake for 15 minutes, or until cooked through. Rotate the trays once to ensure the chicken cakes all cook through. Serve hot, garnish with chilli.   Preparation time: 15 minutes+chilling Total cooking time: 10 minutes Makes about 35-40 Ingredients: 175 gm block firm feta cheese 125 gm mozzarella cheese 1/3 cup (40gm/ 1 1/4 oz) plain flour 1 egg, lightly beaten 1/2 cup (50g/ 1 3/4 oz) dry breadcrumbs oil, for deep-frying Cut the feta and mozzarella into 2 cm (3/2 inch) cubes. Combine the flour and 1/4 teaspoon black pepper on a sheet of greaseproof paper. Toss the cheese lightly in the seasoned flour and shake off the excess. Dip the cheese into the egg a few pieces at a time. Coat with breadcrumbs and shake off the excess. Repeat the process with the remaining cheese and crumbs. Arrange on a foil-lined try and refrigerate, covered, for 25 minutes. Heat 3 cm ( 1 1/4 inches) oil in a deep frying pan to 180˚C (350˚F) . The oil is ready when when a cube of bread browns in 15 seconds. Cook a few pieces of cheese at a time over medium heat, for 2-3 minutes each batch, or until golden and crisp. Drain on crumpled paper towels. Serve. Note: Serve cheese fritters with sweet chilli, plum or cranberry sauce or warmed mint jelly.