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    You are in: Home / Recipes / Asian Chicken and Water Chestnut Patties Recipe
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    Asian Chicken and Water Chestnut Patties

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #573036's Note:

    Adapted from Gourmet Magazine May 2002. This is delicious and simple. We do not like cilantro so I used Thai Basil instead. I served with Noodle Salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Special equipment: 6 (8-inch) wooden skewers
    2. 2
      Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
    3. 3
      Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Asian Chicken and Water Chestnut Patties

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.7
     
    Calories from Fat 27
    14%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 65.8 mg
    21%
    Sodium 568.3 mg
    23%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.5 g
    10%
    Protein 27.3 g
    54%

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