Green curry chicken fritters

Our small fridge is full of small containers that contains small amount of bits and pieces that I couldn't bear to throw away just in case I may need it somehow ....

When I remember to check it out , it's either moldy or just plain nasty !

Curry paste for that matter , can be kept for more than a month ....

I only use curry paste in either chicken or beef curry or curry rice and well , I just cook it whenever I feel like it , so by the time I feel the need to eat curry , the paste is already unusable ....

I was thumbing the copy of Cooking Light magazine that I borrowed from the library and seen this green curry fritters er I've seen the recipe before but it just slipped off my mind ....

Good timing , since I also need to use the chicken that has been in the freezer for I don't know how long ; I haven't thrown the curry paste which I've been planning to so as not to clutter the already cluttered fridge  ^__^ ''

Actually , I ate some fritters with rice , as usual but since I've got some bread nah , not homemade since I'm too lazy to make it , I've made some sandwiches as well ....

I was building up my mini sandwich and thinking , these fritters can be great as an appetizer !

So , why not ?

These fritters are such a versatile bunch lol

Easy to make and the flavor is just wonderful ! Just enough spiciness that will tickle your taste buds and will please both kids and adults alike .  

Horsemeat-free chicken fritters . Guaranteed !

Recipe adapted from Cooking Light magazine , October 2012

2/3 cup panko ( Japanese-style breadcrumbs )
1/4 cup diagonally sliced green onions
1 pound ground chicken breast
2 tablespoons mayonnaise
1 1/2 tbsps Thai green curry paste ( I used a generous 2 teaspoons ) 
1 tbsp sesame oil ( 3/4 tsp ) 
1 tbsp light soy sauce
2 tsps  chili paste
3/8 tsp kosher salt ( a pinch )
1/2 tsp grated fresh ginger
1 large egg
I added the grated zest of 1 lime 

some cherry tomatoes , cornichons / pickled cucumbers / gherkins , lettuce to serve

* Place 3 ingredients in a large bowl . In another small bowl , combine the mayo and the next 7 ingredients ( through egg ) . Add the mayo mixture to chicken mixture ; mix lightly until combined . Divide into 12 equal portion ; shape each portion into a small patty ( do not pack ) .

* Heat a large skillet over medium-high heat . Add oil , panfry patties and cook until golden brown .

 *** I've divided the chicken mixture into 30 pieces , sizes ranging from 15 to 30 grams .