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.
teaspoon cayenne pepper (optional, but nice if using a mild pepper above)
vegetable oil (for frying, about 1/4 - 1/2 inch in the pan)
Serving Size: 1 (114) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 62 g31 %
Total Fat 6.9 g10 %
Saturated Fat 3.9 g19 %
Cholesterol 48.2 mg
Sodium 99.9 mg
Dietary Fiber 2 g8 %
Sugars 1.5 g5 %
Protein 15.2 g
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.