well, all i can say is that these were just ok. interesting recipe, but i had to make a few changes. after mixing everything up (sans savory, didn't have any so i substituted a dash of dried thyme) i realized there was no way these were going to hold together in the frying process. i added an extra egg, about a Tbs. of dried breadcrumbs, and a pinch of baking powder. i also added some seasoning salt and garlic powder to make up the flavor a bit, especially with the additions. they fried up pretty well (only one fell apart a bit) but the flavor was just kida off. i don't know how to describe it better. they were edible, but not a recipe i will try again. thanks anyway, had fun making and tweaking!

Reviewed On: May 20, 2009

Incredible garlicky goodness! I added a pinch of salt and a squeeze of lemon, and all you could hear at the dinner table was 'yummmm, mmmmmm, yummmmm." will definitely make again, a true keeper! p.s. don't forget to serve with a fresh green salad and some crusty garlic bread.

Reviewed On: Feb. 26, 2006

This turned out very yummy! I was looking for a chicken salad recipe that incorporated curry without a "sweet" ingredient, such as grapes, raisins, etc. I left out the celery, as the fiance hates it, and substitued chopped walnuts for the crunch factor. Oh well, he didn't like it anyway. He loves Indian food, but he thought the curry flavor in a chicken salad was really odd. His loss, more for me! Also added a pinch of salt, pepper, a bit of mustard and a tiny bit of cayenne pepper for a little heat. Perfect in pita pockets.

Reviewed On: Mar. 4, 2005