Asian chicken and water chestnut patties from Epicurious by Gourmet Magazine Editors

  • scallions
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Special equipment: 6 (8-inch) wooden skewers. Serve these patties over gingered noodle salad.

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Notes about this recipe

  • Recipe Notes

    Special equipment: 6 (8-inch) wooden skewers. Serve these patties over gingered noodle salad.

  • mfto on March 04, 2012

    Made this to go with NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER. Very good. I used thin sliced chicken breasts which were easy to cut into cubes before adding to the food processor. I liked them because it seemed to me that all extraneous fat had been removed. They were the same price as regular boneless breasts. I did not use skewers and really don't see the point to them. I did get at least 18 patties which I formed ahead and put in the fridge. They held together well. I used 1 tesp salt which seemed plenty. I have at least half left over which could be used to fill pita bread. The only thing that I don't like is using the food processor because you must be extra careful to wash the bowl well.

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