Asian Chicken and Water Chestnut Patties

Yield: 6 servings (3 patties per serving)
Source: Sara's Secrets (Food TV) - Recipe courtesy Gourmet Magazine
Amy's Comments: SUPER super easy and SO good. Wow. I didnt read the instructions well (hello blondie!) and used the WHOLE jalapeno = SPICY but we loved it! I imagine if you made it as written, it would be only mildly kickin! I also just pan fried, didn't do the skewers. This would be great for football night!


1 (8-ounce) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalapeno chile, including seeds
1 1/2 pounds ground chicken
2 tablespoons chopped fresh cilantro leaves
1 1/4 teaspoons salt
2 teaspoons vegetable oil

Special equipment: 6 (8-inch) wooden skewers


  1. Add water chestnuts, scallions, and jalapeno 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.
  2. 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.


Healthy Units: 4 per serving (per RB) or CORE

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