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Chicken & Vegetable Fritters - Akyaw Recipe


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     Chicken & Vegetable Fritters - Akyaw

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   6
Preptime   20 min.

10 oz ground chicken
1 egg, beaten
1 tsp. salt
1/2 c carrot, peeled and chopped
1/2 c daikon radish, chopped
1/2 c green or Napa cabbage, chopped
1T fish sauce
1 tsp. agave syrup or palm sugar
1 scallion, finely chopped
1 serrano pepper, seeded, finely minced
1T cilantro, minced
2 tsp. Cambodian Lemongrass Curry blend
1T rice flour
1/4 c refined coconut oil

In food processor, combine carrot, daikon/radish and cabbage and process to grated.
In large bowl, combine ground chicken, egg, salt, grated vegetables, scallion, serrano, cilantro, and Cambodian Lemongrass Curry. Mix well to combine and evenly distribute. Add rice flour and mix well, addition additional flour if mixture seems too loose.
Form fritters into about 3 inches long and 1/2 inch thickness (portioned to about 1/4 c mixture per fritter) and place on plate or small cookie sheet. You should yield 12 fritters.
Heat coconut oil over medium-high heat in large skillet and brown about 2 - 3 minutes per side, or until golden at edges. Drain on paper towels.
Serving Suggestions
Serve with Sour Sauce Dip (Achin)

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