Asian Chicken Cakes

Note: I didn’t measure anything when I made these.  So I wrote up the recipe as approximate.  Use the recipe as an outline and adjust seasoning to suit personal taste.

1 pound chicken breasts

3/4 cup fresh grated bread crumbs
1 egg
1 large clove of garlic
Fresh ginger
Asian chili pepper paste
Splash of rice wine vinegar
Green onions
Cilantro
Salt

Grind chicken breasts in Food processor until it looks like ground chicken. Do not over process. Empty in to large bowl. Add fresh grated bread crumbs.

Add egg, minced garlic clove and minced ginger to food processor and pulse. Add green onion, cilantro and splash of rice wine vinegar and chili pepper paste. Pulse to coarsely puree.

Add to chicken and bread crumbs. Mix by hand. Fry a taste test piece and adjust seasoning as needed.

Shape in to patties. Heat skillet, add peanut oil and saute until cooked. Patties should be lightly browned on both sides. Place in oven to keep warm while cooking remaining patties. (I used a cast iron skillet).

Serve with Asian Salad.

Salad

Mixed lettuce greens
Red pepper cut into strips
White onion sliced
Sliced green onion
Bean sprouts
Shredded carrot
Chopped cilantro
Toasted sesame seeds

Add all salad ingredients together in a large bowl except for toasted sesame seeds.

Dressing

Rice Wine Vinegar
Peanut Oil
tablespoon or two of Thai Sweet Chili Sauce
Minced/grated ginger
Minced/grated garlic
Sesame oil

Mix ingredients for salad dressing together in a small bowl. Pour over salad mix. Top with toasted sesame seeds.