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
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.
Serve with Sour Sauce Dip (Achin)
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