COCONUT CRUSTED CHICKEN PATTIES
12 1/2 ounce can mixed white and dark meat chicken, drained *
1/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 green onions, finely chopped
1 teaspoon Old Bay seasoning
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 teaspoon Tabasco or other hot sauce
1 egg white
1/4 cup finely shredded unsweetened coconut **
Oil for frying
In a medium bowl, break up the chicken with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. The mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
Makes 4 servings
Can be frozen
* A 12 1/2 ounce can will yield about 7 ounces of chicken
** You will only use about 2 tablespoons, but it will be easier to coat them if you have extra coconut in the dish. The counts reflect only 2 tablespoons of coconut for the batch.
Per Serving: 277 Calories; 23g Fat; 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I like these very much. They're tender and moist inside and crispy on the outside. They are a little bit salty because the chicken is already salted and the Old Bay added even more salt. Probably 1/2 teaspoon Old Bay would be sufficient. I wouldn't have used quite as much, but this recipe was an experiment to test the seasonings I may want to use to make some crab cakes. They will need more salt than the canned chicken. The combination of spices is just right and I think the coriander really makes the difference. It seems to complement all the spices in the Old Bay.
Here's a picture showing the inside of one:
