8 Oz. boneless, skinless chicken breast. Smaller chicken tenders work better here because the meat will be ground.
2/3 Cup Panko bread crumbs.
1/3 Cup green onions diagonally sliced.2 Tbsp canola mayonnaise
1 1/2 Tbsp green curry paste.
1 Tbsp dark sesame oil.
1 Tbsp soy sauce.
2 Tbsp sambal oelek. I used my usual chile garlic mixture. I upped the amount from 2 Tsp.
1/8 Tsp kosher salt.
1/2 Tsp grated ginger.
1 Large egg.
2 Cups sliced cabbage. (I used just enough ready prepared caesar salad from Whole Foods.)
1 Tbsp lime juice.
1 Tbsp dark sesame oil.
1/2 Tsp kosher salt.
1/8 Tsp sugar.
1/4 Cup cilantro.
1 Jalapeno pepper, very thinly sliced.
1 Ripe peeled avocado (if you have it).
Directions:
Combine the third group of sliced cabbage plus the following seven. Place in the refrigerator to chill.
Grind the chicken and place in a large bowl with the bread crumbs and green onion.
Combine the next group of 8.
Add the mayonnaise mixture to the chicken mixture and mix.
Divide into 4 equal portions and gentle shape into a small patty without packing.
Fry the patties 2 1/2 minutes per side in one tablespoon of olive oil. Just enough oil to moisten the skillet.
Serve over the sliced cabbage mixture.
Notes:
Servings: 2.
This recipe is from Cooking Light, October 2012.
The only drawback in preparation is the grinding part. The equipment may not be at hand, and the butcher will probably not be happy to grind chicken and only a half pound at that.
The chilled & spicey greens contrast well with the fritters.
I don't know why canola mayonnaise rather than the usual kind.