Castella Imports

Asian Chicken and Water Chestnut Patties


1 Cup Whole Water Chestnuts
1 Cup Scallions (chopped)
1 Tsp. Castella Jalapeno Nacho Sliced Peppers
1 ½ Pounds Ground Chicken
2 Tbsp. Chopped Fresh Cilantro Leaves
1 ¼ Tsp. Salt
2 Tsp. Vegetable Oil


  1. Special equipment: 6 (8"-inch) wooden skewers
  2. Add Water Chestnuts, scallions, and  Nacho Sliced Jalapeno Peppers 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.
Courtesy of: Sara Moulton