Recipe courtesy of Gourmet Magazine

Asian Chicken and Water Chestnut Patties

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. Special equipment: 6 (8-inch) wooden skewers
  2. 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.
  3. 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.