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Author Notes: a healthy asian inspired weekday or weekend meal. my family loves these the first night and they always ask for them the next day for school lunches or snacks. I serve these with a side of my asian coleslaw and seaweed salad. —cucina di mammina
asian chicken patties
- 1 to 1 1/2 pounds organic ground chicken (I prefer a mix of white & dark meat)
- 1 whole egg
- 1 egg white
- 3-4 fresh scallions (chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon grated fresh or ground ginger
- 1 to 1 1/2 tablespoons white shiro miso paste
- 2 dashes seaweed gomasio (to taste)
- 2 dashes kimchi furikake rice seasoning
- 1 to 1 1/2 tablespoons low sodium soy sauce or ponzu sauce
- 1 to 1 1/2 tablespoons potato starch
- black sesame seeds
- 1 to 2 dashes toasted sesame oil
- vegetable oil (for cooking)
- wasabi paste (for serving)
vegetable rice cakes
- 1 to 1 1/2 cups sushi rice
- rice vinegar
- dried seaweed flakes (to taste)
- 1 large carrot (diced)
- 1 large celery stalk (diced)
- 2-3 fresh scallion (chopped)
- 1-2 whole eggs (slightly beaten)
- 1 egg white (beaten)
- small bunch of fresh shiitake mushrooms (chopped small pieces)
- 1 garlic clove (finely chopped)
- grated fresh or ground ginger (to taste)
- low sodium soy sauce (to taste)
- dash of seaweed gomasio (to taste)
- vegetable oil (for cooking)
- Combine all the chicken patty ingredients except for the potato starch and wasabi paste together in a large bowl and mix well until combined.
- Add the potato starch and mix well until the meat mixture starts to come together; it will be soft and sticky.
- Set aside. Heat up a large non-stick skillet to medium-low, add a touch of vegetable oil and using your hands, form a small pattie and flatten it down in the skillet.
- Remove and place on a large flat plate with paper towel to absorb any extra oil. Continue to cook until the meat mixture is done. Set aside in a warm spot. Serve with wasabi paste if some heat is desired.
- For the rice cakes, place a large stock pot filled with water to a boil add some salt and cook the sushi rice until tender. Drain well and sprinkle lightly with rice vinegar and set aside to cool.
- In a large wok or skillet, add some vegetable oil and bring to medium high heat. Add the carrots, celery, mushrooms and garlic. Stir quickly to allow to soften and brown slightly
- Remove the cooked vegetables to a bowl. Add a touch of oil to the skillet and add the slightly beaten eggs and scramble cook until done.
- Remove and add to the vegetable mixture. Add the vegetable and egg mixture to the cooked rice and stir to mix well. Season with ginger and soy sauce to taste.
- Add dried seaweed flakes to taste and mix well. Lastly, add a dash or two of the seaweed gomasio and the one beaten egg white. Mix all until very well combined and form small rice cakes by hand.
- Add to the large skillet with a dash of oil on medium heat and allow to cook until lightly golden brown and crisp. Cook all the rice cakes until all the rice mixture is done.
- Serve immediately with the asian chicken patties, asian coleslaw and seaweed salad.
- This recipe was entered in the contest for Your Best Recipe with Scallions
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