Gingered Chicken Patties Recipes

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

CHICKEN WITH GINGER SAUCE

Steps:

• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.

CHICKEN PATTIES WITH GINGER AND SESAME SEEDS

Steps:

• Cut the scallions crosswise into thin rounds, including some of the green. Peel and mince the garlic and finely grate the ginger.
• Put the chicken in a bowl and mix with the scallion, garlic, ginger, sesame seeds, sesame oil, soy sauce, pepper, and chili powder.
• Shape the mixture into 6 patties.
• Lightly oil a non-stick frying pan and cook until done, turning once. Recipe states these can also be grilled.
• Serve with Korean dipping sauce.
• NOTE: My patties were a bit soft so I did add a small amount of bread crumbs to help them hold their shape.

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

GINGER CHICKEN AND LIME PATTIES

Steps:

• Blend or process chicken until finely chopped.
• Add rind, ginger, cumin, egg white and onion and process until the mixture forms a paste.
• Using hands, shape mixture into 8 patties and toss in flour, shake away any excess flour.
• Heat a large oiled non stick pan and cook the patties about 2 minutes on each side until browned.
• Place the patties on an oven tray and bake uncovered in a moderate oven (180C) for about 15 minutes until cooked.
• Chilli sauce: Quarter capsicums and remove and discard the seeds and membranes.
• Roast under a grill skin side up, until skin blisters and blackens.
• Cover capsicum pieces in plastic for 5 mins, peel away skin, and chop pieces finely.
• Heat oiled small pan and cook onion and chilli for about 2 minutes, stirring all the time, onion should be soft.
• Stir in tomato and sugar, simmer uncovered for 5 mins then stir in the capsicum.