Ginger Chicken Patties with Curried Pumpkin

  • Yield: 6 servings


1cup canned pumpkin puree
1tablespoon curry powder
1/4teaspoon all spice
2tablespoons cup mango chutney, any chunks chopped
1cup coconut milk, light or regular
1-- lime, juiced
1 1/4teaspoons sea salt, divided use
1tablespoon unsalted butter
1tablespoon olive oil plus 2 tablespoons, divided use
1/2cup finely chopped yellow onion
1/4cup finely chopped celery
3tablespoons seeded and finely chopped red bell pepper
1tablespoon finely chopped jalapeno pepper, include seeds and ribs for more heat
2teaspoons minced garlic
3cups cooked chicken, finely shredded
1/2cup dried fine bread crumbs
1/3cup mayonnaise
2large eggs, lightly beaten
1tablespoon freshly grated ginger
1/4cup sweetened shredded coconut
3cups "heat and serve" brown rice, warmed
-- Garnishes: 3 tablespoons toasted pumpkin seeds*, 3 tablespoons chopped green onions


In a small saucepan over medium-low heat, warm the pumpkin puree, curry powder, allspice and chutney. Simmer for 2 minutes, stirring frequently. Add the coconut milk and continue to cook for 5 minutes. Remove the pot from the heat and add the lime juice and 1/2 teaspoon salt. Keep sauce warm.

Melt the butter and 1 tablespoon olive oil in a small saute pan over medium-high heat. Add the onions, celery, and peppers. Cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the garlic and 1/4 teaspoon salt and cook for 1 minute longer. Remove the pan from the heat.

In a large mixing bowl, combine the shredded chicken, vegetables, bread crumbs, mayonnaise, eggs, and ginger. Divide the mixture into 6 equal portions, about 1/2 cup each, and form them into round 1/2-inch thick cakes or patties.

In a large saute pan with high sides heat 2-tablespoons olive oil to medium-hot. Gently lay the cakes in the oil and fry until lightly golden, 2 to 3 minutes on each side.
Combine the coconut and 1/2 teaspoon sea salt.

Serve by spooning the rice onto a serving platter and sprinkling rice with coconut salt. Place chicken cakes side by side across rice and drizzle with pumpkin sauce. Garnish with pumpkin seeds and green onions. So delicious.
* Can be purchased toasted or raw and then toasted in dry saute pan over medium heat.

Serves 6