Asian Chicken and Water Chestnut Patties

1. 1

   Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl.

2. 2

   Add water chestnuts, scallions, and jalapeno to processor and pulse until finely chopped, then add to chicken along with cilantro and salt.

3. 3

   Stir together with your hands until just combined.

4. 4

   Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

5. 5

   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.

6. 6

   Transfer to a platter and keep warm, covered with foil.

7. 7

   Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.