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Green Curry Fritters

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 25 mins
Total time 25 mins
Yield Serves 6 (serving size: 2 fritters)
Global flavors favorite.Talk about flavor! Green curry paste (found in the Asian-foods section) and chile paste impart tons of savory-spicy-fragrant hits to ground chicken. Only a tiny tweak to this recipe: Our fritters got a little too browned, so we reduced the cooking temperature from medium-high to medium and cooked them a little longer.

Ingredients

  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup diagonally sliced green onions
  • 1 pound ground chicken breast
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons green curry paste
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 3/8 teaspoon kosher salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 large egg
  • 2 tablespoons canola oil, divided

Nutrition Information

  • calories 206
  • fat 11.9 g
  • satfat 1.2 g
  • monofat 6.3 g
  • polyfat 3.4 g
  • protein 18.4 g
  • carbohydrate 6 g
  • fiber 0.3 g
  • cholesterol 75 mg
  • iron 0.2 mg
  • sodium 368 mg
  • calcium 8 mg

How to Make It

  1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

  2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Cooking Light, October, 2012;