| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Chicken, Low fat |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless boneless chicken breast; cut into 1" |
| 1/4 |
c |
Onion; minced |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Egg; lightly beaten |
| 1/3 |
c |
Seasoned breadcrumbs |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Red pepper |
| 1/2 |
ts |
Curry powder |
| 1/4 |
ts |
Black pepper |
| 3 |
tb |
Flour |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
1. Place half the chicken in a food processor, pulse 6 times or until
chicken is coarsely ground. Spoon into a large bowl and repeat with
remaining chicken.
2. Add onion, garlic, and egg.
3. Combine bread crumbs and next 6 ingredients; add chicken mixture,
stirring well. Shape mixture into patties.
4. Dredge in flour and place on a microwave safe dish. Cook on medium-high
for 6 minutes. Turn over once.
5. Fry patties in oil for 10 minutes or until golden brown. Can be frozen
before frying.
Notes: The original recipe makes these into bite sized meatballs. We made
them for Christmas eve 1997 and they were one of the first things to go. We
could have made double ! Can be served with Cucumber dip
153 calories per patty, 22.8% CFF
Recipe by: Adapted from Best of Cooking Light Holidays
Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26,
1998, converted by MM_Buster v2.0l.
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