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1
Combine all the chicken patty ingredients except for the potato starch and wasabi paste together in a large bowl and mix well until combined.
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2
Add the potato starch and mix well until the meat mixture starts to come together; it will be soft and sticky.
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3
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.
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4
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.
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5
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.
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6
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
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7
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.
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8
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.
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9
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.
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10
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.
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11
Serve immediately with the asian chicken patties, asian coleslaw and seaweed salad.
