Thursday, January 4, 2007

Chicken And Vegetable Fritters


Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library) Serving Size : 6

1 Cup Chopped Chicken -- uncooked
1 Medium Egg -- beaten
1/2 Teaspoon Salt
1/2 Cup Carrot -- grated
1/2 Cup White Radish -- grated
1/2 Cup Cabbage -- grated
1 Teaspoon Fish Sauce
1/2 Teaspoon Sugar -- optional
1 Medium Scallion -- thinly sliced
1 Tablespoon Cilantro -- chopped
1 Tablespoon Serrano Pepper -- chopped
1 Tablespoon Rice Flour
1/4 Cup Peanut Oil


Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet.

Prepare fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm.

Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip

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