Place first 4 ingredients in a large bowl.
Combine mayonnaise and the next 7 ingredients
(through parsley). Set aside 1/4 cup mayonnaise
mixture for serving. Add remaining 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 coconut 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.
Serve with Thai Cabbage Slaw.
206 calories, 11.6 g fat, 18.4 g protein, 6 g
carbohydrate, 0.3 g fiber, 75 mg cholesterol, 0.2
mg iron, 368 mg sodium, 8 mg calcium.
Originally Submitted
4/29/2015
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