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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Asian Chicken and Water Chestnut Patties Recipe

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This recipe for Asian Chicken and Water Chestnut Patties is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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