Adapted from Cooking Light Magazine's Best of Cooking Light 2013 issue. Original recipe is called Green Curry Fritters using ground chicken then fried. I used turkey for more flavor but baked my patties to make things simpler and healthier. A note about the dressing for the cabbage slaw: The original recipe called for 1:1 ratio of lime and sesame oil but I preferred a heavier concentration of lime juice and less sugar. I also doubled the dressing just because I wanted a bigger lime flavor in my slaw.
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