Asian-Style Chicken and Water Chestnut Rissoles...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

By Foodiewife

Ingredients

• 2 pounds boneless skinless chicken thighs, cut in 1/2-inch pieces
• 1 (8-oz.) can water chestnuts, rinsed and drained in several changes of water
• 1 cup chopped scallions, white and tender green
• 1 to 2 teaspoons fresh minced jalapeno chile, including seeds
• 2 tablespoons chopped fresh cilantro
• 1-1/4 teaspoons salt
• 1 tablespoon vegetable oil
• 1 tablespoon ghee or butter

Preparation

Step 1

Working in 2 batches, pulse chicken cubes in a food processor until coarsely chopped.

Transfer chicken to a large bowl.

Add water chestnuts, scallions and jalapeno to bowl of processor and pulse until finely chopped. Add to chicken along with cilantro and salt. Stir together, using your hands, until just combined.

Use a 1/4-cup measure or ice cream scoop to form 12 patties. Transfer patties to a baking sheet.


Heat oil and butter or ghee in a large skillet over medium heat until it is hot. Working in batches, add patties to skillet and cook until golden brown, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm.

Yield: 6 servings.