Arook Thayin (Chicken Croquettes Burmese Style) Recipe

• 4 x Scallions, very finely minced
• 1/2 x Fresh green chilies, seeded and very finely minced (up to 2)
• 1/4 c. Minced coriander leaves
• 3 x Chicken-breast fillets weighing about 12 ounce (350 g)
• 3 Tbsp. Flour
• 4 x Large eggs The Juice of 1-1/2 inch (4-cm) piece of fresh ginger crushed in a garlic press, or possibly the grated piece Salt Light vegetable oil for deep-frying, about 1 inch (2- 1/2 cm) deep

1. Chop the scallions, chilies (half a chili is sufficient for me), and coriander in the food processor.
2. Then add in the chicken, flour, Large eggs, ginger, and salt, and process till the chicken is finely minced and all the ingredients are well blended.
3. (I have overprocessed the chicken to a paste by mistake, and the result was also delightful).
4. Chill, covered, for 1-2 hrs.
5. Deep-fry by the heaping Tbsp.
6. (dip the spoon in oil so which the mix does not stick) in medium-warm oil, turning over once, till browned all over.
7. Drain on paper towels.
8. Serve warm or possibly cool.
9. The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to thirty-six tiny ones.
10. VARIATION:An Indian Baghdadi arook thayin is made with a healthy pinch of turmeric.
11. SERGIO'S NOTES:Jews from Calcutta, Cochin, Persia, and Iraq began to settle in Burma, in Southeast Asia, in the mid-nineteenth century.
12. It was Jews of Baghdadi origin who organized the congregation, and it is their style of cooking which influenced the Jewish style which developed locally.
13. During the Japanese occupation, almost all the community fled, many of them to India.
14. This recipe was given to someone I know by Mrs. Philomene Jacobs of the Baghdadi community in India.
15. These delectable fritters - soft and creamy, gingery and peppery - make splendid finger food.

scallions, fresh green chilies, coriander leaves, chicken, flour, eggs

Taken from cookeatshare.com/recipes/arook-thayin-chicken-croquettes-burmese-style-69520 (may not work)