Mini Thai Chicken Cakes

In a small bowl, dissolve the sugar in the fish sauce. Place the fish sauce into a food processor, add the remaining ingredients, aside from the oil. Pulse until the mixture is combined but the chicken still has texture. Remove the mixture and with wet hands roll the mixture into small, bitesize balls flattening them slightly. Heat the oil in a heavy based pot and once the oil has reached temperature, fry the cakes (a few at a time)
until golden brown and firm. Remove and drain on kitchen paper. Serve at room temperature with lemony mayonnaise. To make the  mayonnaise, place the egg yolk, mustard, lemon juice and vinegar in a mixing bowl. Using a hand-held electric blender beat for a few minutes until well combined and frothy. Place the sunflower oil in a jug and with the blender still running add the oil in a slow, steady stream. The oil must be added very gradually in order for the mayonnaise to emulsify. If it is added too quickly the mayonnaise will split. Continue beating until all the oil has been incorporated or until you have reached your desired consistency which is firm, pale and creamy. Season to taste and add another squeeze of lemon if you prefer a more tart mayo. If you prefer a sweeter finish, you can also add a pinch of sugar. Give it one final whisk, cover and refrigerate until required.If your mayo splits, try beating in a teaspoon of warm water which should re-emulsify it. Makes: 24