For the Bangers:
½ lb ground chicken (preferably thigh)
1 T chopped cilantro (a small handful of loose)
1 scallion (finely minced) and the dark green tops of 3 scallions, split lengthwise
1/4 small Thai chili, finely chopped
1 T grated ginger
1 clove garlic, minced
Enough salt to make it tasty
For the Mash:
2 Yukon gold potatoes
¼ cup coconut milk (lite if you wish)
Place the potatoes in a small pot covered with water. Bring the water to a boil and cook until a knife inserted comes out clean. Drain them of their cooking water and peel the skin off the potato. Fork mash the potatoes until they are soft, and pour in the coconut milk slowly, continuously fork mashing until they are soft and delicious. Season with salt and stir.
Mix together all of ingredients for the Bangers thoroughly.
Soften the dark green part of the scallions in the boiling water.
Make little patties (the recipe should make 6 little ones) by forming them with your hands.
Wrap one half of the scallion around the pattie in one direction, and then wrap the other half around the other. Tuck in the ends under each other, so they don't unwrap.
Heat up a pan with oil, and sear the patties on both sides until cooked through. Serve with the coconut mash.