ASIAN-STYLE CHICKEN CROQUETTES

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 25 MINUTES

450 g ground chicken or turkey

1 egg

1 green onion, chopped

1/2 cup panko bread crumbs

1 tbsp mirin

2 tsp toasted sesame oil

1/4 tsp cayenne pepper salt and pepper

1/2 cup sesame seeds

2 tbsp canola oil

Teriyaki Mayonnaise (recipe, this page)

In large bowl, combine chicken, egg, green onion, bread crumbs, mirin, sesame oil and cayenne pepper; season with salt and pepper. With wet hands, shape mixture into 8 croquettes. Spread sesame seeds on plate; press each croquette in seeds, coating well on both sides. (Make-ahead: Freeze croquettes in single layer on plate, then transfer to freezer bag. Can be frozen for up to 1 month. Let thaw in refrigerator the day before serving.)

When ready to serve, heat canola oil over medium heat in large skillet. Add croquettes and cook until well browned and no longer pink inside, turning halfway through cooking time, 8 to 10 minutes. Serve with Teriyaki Mayonnaise, and fries and mixed greens, if desired.

PER SERVING (WITH 2 TBSP MAYONNAISE) about 635 cal, 28 g pro, 47 g total fat (9 g sat. fat), 25 g carb (2 g dietary fibre, 19 g sugar), 155 mg chol, 1,100 mg sodium, 4.3 mg iron.

Teriyaki Mayonnaise In small saucepan, whisk 1/4 cup each sodium-reduced soy sauce, water and liquid honey with 2 tsp cornstarch and 1 tsp grated fresh ginger. Bring to boil; reduce heat and simmer, whisking often, until sauce has thickened, about 5 minutes. Remove from heat; let cool. In small bowl, whisk 2/3 cup mayonnaise with 1/4 cup teriyaki sauce. (Makeahead: Teriyaki Mayonnaise and remaining teriyaki sauce can be stored in airtight containers and refrigerated for up to 1 week.) Makes about 3/4 cup teriyaki sauce.