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.

Green Curry Fritters

panko (Japanese breadcrumbs)

¼ cup diagonally sliced green onions

chicken breast

canola mayonnaise

green curry paste

dark sesame oil

lower-sodium soy sauce

sambal oelek (ground fresh chile paste)

salt

ginger

canola oil, divided

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).


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.


This was a big hit for my family. I tweaked it a bit as my youngest son doesn't like very spicy food. I added a bit more green chili paste, reduced the red chili paste, and added 1/2 tbs. more of soy sauce. I've been asked to make it again this very same week!

Delicious!  Our go-to recipe for week nights.  We love sauces, so I save a little of the sauce prior to adding the egg, and serve with the fritters.  Wonderful.

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!

 this is so tasty i will try this at home , thanks for the sharing.

feel free to visit: 

http://worldfoodrecipes123.blogspot.com/ 

Oh, wow! Double, triple, quadruple delicious! I followed the recipe exactly, except used 1 full cup of bread crumbs. And I cooked them for about 4-5 minutes per side. Very easy and delicious, not spicy at all - just flavorful.

Loved these so easy to make and worked really well with the cabbage slaw...the flavors were perfect...the only substitution was I used ground ginger instead of fresh as I happened to be out  and it still worked

We liked this.  Let me preface this with, I think this is the first time we've ever had green curry.  The recipe is definitely easy to make; I had some trouble finding green curry paste (as opposed to green curry sauce) - 99 Ranch Market had it.  The flavors are clean, i probably was heavy handed on the garlic sauce because we love spice.  I will make these again (very healthy - the nutritional info is great) and I think it will help further develop our palets.  We enjoyed it - don't get me wrong - just very different and I'm very glad I made it.

Delicious!  Great flavor and texture!  I doubled the amount of Pablo because mine seemed wet and was glad I did.  I didn't try the slaw, but enjoyed them in a pita with greens and avocado.

Unbelievably good!  We used ground turkey breast, and it was perfect!  Will make it often as it is quite tasty!

The chicken fritters were delicious and far superior than I anticipated.  The fritters were nice and moist with a wonderful flavor.  I did not make the coleslaw with the recipe provided but will make when I make this again.

My very picky 6 and 3 year old loved these!  I left out the chile paste, added about a half tablespoon of fresh basil, and used about 1/2 the canola oil.

Wow--really delicious! Made half the recipe for dinner. I was happy with two fritters, but my husband ate four.  I used a generous amount of green curry paste and cut oil to 1/2 TB and used peanut oil for extra Asian flavor. Made in the morning, then chilled--I think this helps patties of all kinds (and meatballs too) keep their shape.  Served with CL mint-cilantro rice, stir-fried Chines broccoli, and the peanut sauce from the CL chicken satay with peanut sauce recipe.  So good! Might be even better with fresh thai basil chopped in?

I have made this recipe twice and think it is a delicious and easy weeknight dinner.  However, on both occasions I have added almost twice the amount of panko called for as my patties seemed way too wet.  I also added more like 1/2 tsp sugar to the coleslaw.

This is a great recipe.  I did not alter the recipe except to cook them longer on each side; about 4 minutes.  They were cooked through and still moist.  I didn't find these overly spicy but they may be to a spice wimp.  :)  

Like others, I was concerned because the patties were very moist and I was worried they would fall apart but they didn't.

Lots of spicy flavor. Definitely needs a cooling side sauce to temper the spice. Perhaps a yogurt cilantro type of thing? My son was not impressed so I'm not recommending it for a family-friendly meal.

I used ground chicken thighs instead of breast because I like the flavor better.  I was a little concerned after forming them that the patties were too "wet" and might fall apart or stick when cooked.  Neither happened.  I followed the suggested cooking time and they were the perfect consistency.  For the go-with accompanying cabbage slaw, I substituted packaged broccoli slaw mix for the cabbage/carrots and added about a tablespoon extra juice.  It was a really tasty combination of flavors and textures, and as the patties were moist and flavorful, it didn't need any type of a sauce.  Even though it should have made 6 servings, and I stayed within MY serving limit, my husband and teenage son liked it so much there was only 1 patty and about 1/2 cup of slaw leftover.  Which of course I polished off the next day as my due.

This was a good recipe but it could have used some sauce, not sure what, to make the fritters not so dry - according to my son. Otherwise this was a tasty recipe!

This is one of my top Cooking Light recipes! Very flavorful. Only issue: 2 and a half minutes per side wasn't long enough to cook for me--I cooked them for about four each side, and they were cooked through and still moist.

Made this for dinner the other night, and it was fantastic. I didn't even miss having a starch. The coleslaw was wonderful and my husband raved about the fritters. Definitely will make this again.

Taste like a salmon Croquettes but with chicken.  I didn't feel it was anything special.  Served with stir fried broccoli and brown rice.  Probably won't make again.

These were yummy!  Kids thought they were ok (which is quite good for them), and I thought they were perfect spicy.  I made the recipe as written.  They seemed very wet when I pattied them, but turned out just right.

Fabulous and easy to make for a weeknight dinner. I cut back the green curry to 1 tbsp and they were just spicy enough for my family.

very good, 
I made mine with ground extra lean turkey as that's what the store had.  I thought the patty mixture was far too wet, but they came out really nicely and with great flavour.  I cooked mine in a grill pan.  Flavour of patties really deepens and improves with time.

Only had ground pork and red curry paste, so that's what I used - and I grilled them instead of cooking in a skillet.  Absolutely delicious, especially served with the cabbage and avocado slaw.

These were easy and delicious, however, depending on how spicy or "hot" you like your food, I would suggest sampling the mayo sauce before adding the egg to determine how "hot" you want it.  I only used 3/4 tbsp of the curry paste and 1/2 teas of the chili sauce, it was plenty hot for my husband &amp; myself.

Wow, really easy and so delicious.  Huge hit!

Made these last night for dinner. My family loved them along with the cabbage slaw.  I made them as called for in the recipe and they are very flavorful and easy to make.  Will keep on my list for future dinners!

green curry fritters

Total: 25 minutes

Servings: 4

Cost: $9.22 /serving

Author : Julianna Grimes

Ingredients

Instructions

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