Green Curry Fritters with Cabbage Slaw

Fritters

• 2/3 c panko
• 1/4 c diagonally sliced green onions
• 1 lb ground chicken breast
• 2 tbsp canola mayonnaise
• 1 1/2 tbsp green curry paste
• 1 tbsp dark sesame oil
• 1 tbsp soy sauce
• 2 tsp sambal oelek (ground fresh chile paste)
• 3/8 tsp kosher salt
• 1/2 tsp grated peeled fresh ginger
• 1 lg egg
• 2 tbsp canola oil, divided 

Slaw

• 3 c sliced cabbage
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1/2 tsp kosher salt
• 1/8 tsp sugar
• 1/4 c cilantro leaves
• 1 jalapeño pepper, very thinly sliced
• 1 ripe peeled avocado, sliced

For the Fritters
Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

For the Slaw
Combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeño; toss. Top with fritters and avocado. Serve immediately.