JAMAICAN CHICKEN PATTIES WITH MANGO CHUTNEY
Number Of Ingredients 23
Steps:
- TO MAKE THE CHUTNET: In medium saucepan over medium heat, warm the canola oil and cook the onion, stirring occasionally, until soft, about 10 minutes. Add the turmeric, salt, and allspice and cook for one minute more, stirring occasionally. Add the remaining chutney ingredients along with 1/2 cup water. Bring to a boil. Reduce the heat and simmer until the mango is very soft and the chutney thickens, 15 to 20 minutes. Transfer to a food processor and process until smooth. Place in a small bowl, cover with plastic wrap, and refrigerate until cool. Bring to room temperature before serving.TO MAKE THE CHICKEN PATTIES: In a medium bowl combine the chicken patty ingredients and mix well. Moisen your hands slightly with wter and shape the mixture into patties, about 2 inches in diameter and 1/3 inch thick. Place on an oiled plate, cover with plastic wrap, and refrigerate for about 2 hours. Just before grilling, generously brush the tops of the patties with canola oil.Grill the patties over Direct Medium heat until the internal temperature reaches 165°F, 8 to 10 minutes, turning once halfway through grilling time. Serve with the chutney.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
JAMAICAN CHICKEN PATTIES
This recipe was created for the Ready Set Cook #8 event. These make great appetizers, snacks, or a meal. You can make them as mild or as hot as you want depending on the type of peppers you use. Serve with fried plantains or a tropical fruit salad.
Provided by PanNan
Categories Lunch/Snacks
Time 45m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the chicken breast according to your preferred method (roasted, stewed, boiled, sauteed, grilled, etc.) and let cool. Shred and chop the meat until a fine texture. Set aside.
- Peel, dice and boil the sweet potato in enough salted water to cover. When tender, drain and mash potato. Set aside.
- Melt butter in a medium saute pan. Add pepper and ginger and saute until tender and fragrant. Add the curry powder and salt. Stir. Add the chicken and sweet potatoes to the pan. Stir until thoroughly blended. Add the parsley, and stir again. Remove from heat and let cool slightly - enough to handle, and then shape into 8 small patties.
- Meanwhile mix the flour, corn meal, and cayenne (if using). Thoroughly coat the chicken patties in the flour mixture.
- Heat the oil on medium until hot. Carefully drop the patties into the oil and fry on each side until golden brown. Serve hot.
Nutrition Facts : Calories 200.4, Fat 6.9, SaturatedFat 3.9, Cholesterol 48.2, Sodium 99.9, Carbohydrate 18.9, Fiber 2, Sugar 1.5, Protein 15.2
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