By T. Woolfe on November 08, 2004
"Exactly what the name says, a faux cutlet thing. I did these in the oven but they might well have been better pan fried. Sesame and ginger are the primary non chicken flavors. I planned to use Tahini in this but mine was too long on the shelf so I had to mortar my own."
Serving Size: 1 (326 g)
Servings Per Recipe: 1
"I must confess that I have forgotten the brown sugar and my sesame seeds were black (that's all I have). I also used turkey meat instead of chicken. I browned the meatballs in the pan first and then finished them in the oven. Next time I will make some kind of a sauce with them and either serve them with the sauce or pout the sauce over them for the final stage (oven)."
"Very yummy - thanks! I made smaller "nuggets" and pan fried them. I did have to add some bread crumbs to my mixture so that I could work with it, as I tried to make them into meatballs. They started as meatballs and cooked into nuggets :)"
"I thought these tasted great! I did add a small amount of breadcrumbs to the mixture to get a better consistency. Had them as leftovers the next day and the whole office was jealous!"
"I made these with ground chicken breast, used 2 egg whites instead of a whole egg. I lightly coated with breadcrumbs and cooked them in my George Foreman grill. They were moist and the flavor was light. I will be making these again. Made for Zaar Chef Alphabet Soup Game."
"Loooooved these! I ate 2 whole patties, which is unheard of for me - but I just couldn't help myself. They were so tasty! I did 4 x the recipe, in hopes of having leftovers. The only thing I didn't x4 was the eggs, I used only 3. They were cooked in the oven and took about 40 minutes for me (perhaps I made mine bigger than yours). They were very moist and had a great texture. Not to mention the flavor was lovely! We were running late last night, but next time I would make a Thai dipping sauce or maybe even a chili maynnaise... Oh and I will up the ginger next time too, that sounds good. Thank you for this quick and fun recipe T. Woolfe! We appreciate it, even if my waistline will not! ;-0"
"I made these out of ground turkey which I had never used before. I searched the site with every possible word combination and finally found this recipe by using just the word "ground". I had a new jar of tahini on hand and used panko breadcrumbs and fried the patties in an electic fryer skillet in peanut oil at about 370 degrees or a little hotter. In the meat mixture I used honey instead of brown sugar, only because it was already out on the counter! I have a pretty big family so I used about 2 1/2 pounds of ground dark meat turkey,about a third of a cup of soy sauce, 2 eggs and about 1/2 cup of chopped fresh green onions and about a tablespoon or more of grated fresh ginger. I also added a couple of minced garlic cloves and a few dried red pepper flakes. I had some leftover sake so I made a sake-teriyaki sesame sauce which I reduced and served hot with the patties. I also made some sticky jasmine rice which was delicious. Next time I think I will add a little salt to the ground meat mixture. I didn't add any because I expected the soy sauce to make it salty enough. They were still great and I'm sure I'll make them again! I might make a spicy satay type sauce to go with them next time. Also, I think these would be good using leftover cooked turkey or chicken chopped up to the same degree that you would have lump crabmeat for crab-cakes, you know? Add a few breadcrumbs and then put these together with the same ingredients as the recipe, but they would have a little more texture than when they are made with raw ground meat."