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Asian Chicken and Water Chestnut Patties Recipe

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This recipe for Asian Chicken and Water Chestnut Patties, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 tsp minced fresh jalapeņo chile, including seeds
1 1/2 lbs ground chicken
2 tbsp chopped fresh cilantro leaves
1 1/4 tsp salt
2 tsp vegetable oil

Directions:
Directions:
Add water chestnuts, scallions, and jalapeņo to a food processor and pulse until finely chopped. Transfer to a bowl with the chicken along with cilantro and salt. Stir together with your hands until just combined. Form mixture into 18 (2-inch diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This is a good side to the Chicken Sesame Noodles found in the salad section prepared without the chicken.
Special equipment: 6 (8-inch) wooden skewers

 

 

 

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