Ginger Kissed Chicken Cakes with Curried Pumpkin Sauce and Sweet 'n Salty Rice

Ingredients

• Garnishes: 3 tablespoons toasted pumpkin seeds*, 3 tablespoons chopped green onions
• 3 c "heat and serve" brown rice, warmed
• ¼ c sweetened shredded coconut
• 1 T freshly grated ginger
• 2 large eggs, lightly beaten
• ¹/₃ c mayonnaise
• ½ c dried fine bread crumbs
• + 15 more ingredients
• • 3 c cooked chicken, finely shredded
  • 2 t minced garlic
  • 1 T finely chopped jalapeno pepper, include seeds and ribs for more heat
  • 3 T seeded and finely chopped red bell pepper
  • ¼ c finely chopped celery
  • ½ c finely chopped yellow onion
  • 1 T olive oil plus 2 tablespoons, divided use
  • 1 T unsalted butter
  • 1 ¼ t sea salt, divided use
  • 1 lime, juiced
  • 1 c coconut milk, light or regular
  • 2 T cup mango chutney, any chunks chopped
  • ¼ t all spice
  • 1 T curry powder
  • 1 c canned pumpkin puree

In a small saucepan over medium-low heat, warm the pumpkin puree, curry powder, allspice and chutney. Simmer for 2 minutes, stirring frequently. Add the coconut milk and continue to cook for 5 minutes. Remove the pot from the heat and add the lime juice and 1/2 teaspoon salt. Keep sauce warm. Me...

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