Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Teriyaki Mayonnaise (recipe, see right):
Method
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.
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. (Make-ahead: 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.
Nutritional facts PER SERVING (WITH 2 TBSP MAYONNAISE): about
- Iron 4.3 mg
- Fibre 2 g
- Sodium 1100 mg
- Sugars 19 g
- Protein 28 g
- Calories 635
- Total fat 47 g
- Cholesterol 155 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
