Wonderful! We followed the recipe except we substituted the sambal oelek (couldn't locate it in our local store) with red chili past with garlic. The subtle curry, chili and asian flavors are savory! The chicken is wet once the mayonnaise mixture is added, but they cook up perfectly and moist. We served it with the CL Thai Cabbage Slaw, and frankly did not miss not having a carb with our meal. We will be repeating this recipe often!
Green Curry 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.
More From Cooking Light
Total: 25 Minutes
- Calories: 206
- Fat: 11.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 3.4g
- Protein: 18.4g
- Carbohydrate: 6g
- Fiber: 0.3g
- Cholesterol: 75mg
- Iron: 0.2mg
- Sodium: 368mg
- Calcium: 8mg
- 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
- 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.
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