Chicken-Edamame Patties

This is a variation of Salmon-Edamame Burgers from the book Japanese Woman Don’t Get Old or Fat: Stories from my mothers’ Tokyo kitchen that I had read last year. Salmon is expensive to get here and my family isn’t much of a fish eating kind of family. So I decided to substitute the salmon for chicken and see where it went from there. Surprisingly my children and husband loved the dish. It could probably use a little tweeking here and there, but for the most part it’s pretty good. I also wanted to know what else I could do with Edamame instead of just eating it out of the pod and sprinkling different things on it. I like this because you can freeze and store the patty part and take it out later for a quick fry dinner, just add the breading and fry it in oil and serve. I already have some in my freezer now and plan to make more. Feel free to add more things to this patty like more veggies like carrots or even some leafy greens like kale, just make sure it’s chopped up fine in a food processor so it won’t be seen as much.

Makes 16 patties

Ingredients

1 C shelled Edamame (thawed if frozen)

1-2 C chicken thighs, diced no skin

1 small Red bell pepper, diced

1 small Yellow Onion

¼ C Green Onions, diced

2 T minced Garlic

2 tsp Ginger (fresh or powdered)

1 T Sake

1 T Mirin

1 T Reduced Sodium Shoyu

½ tsp Kosher Salt

½ tsp dried Parsley

½ – 1 C Whole Wheat Flour

2 large Eggs, beaten

1-2 C Panko or bread crumbs

4 C Canola Oil (or your choice for frying)

Ground Black Pepper

Instructions

With a food processor, grind Edamame until finely chopped and set aside. Rinse your processor with warm water, then do the same with your yellow onions and chicken. For the chicken, remember to use small pulses and grind until fine.

In a large bowl, place your ground chicken, Edamame, onion, green onion, garlic, ginger sake, mirin, shoyu, salt, parsley and black pepper to taste and mix well making sure all the ingredients are combines. Cover and set aside mixture in the fridge for 1 hour.

Line a large baking sheet with wax paper. Remove your chicken mixture from the fridge. Using a spoon or melon baller, scoop and form a 1-1 ½ inch ball, place the ball on the wax paper and flatten slightly. Continue with the rest of the mixture until you’ve rolled out about 16 patties (may be more or less depending on your size) the patties can be places ½ inch away from each other, just as long as they’re not touching.

Gently cover your baking sheet with plastic wrap and place in your freezer for 3-4 hours or until the patty is solid. Once frozen you can bag in a zip top freezer bag for later (Should stay good for 1-2 months) or continue to cook.

Fill a bowl or large plate with whole wheat flour, another bowl with your egg wash, and another bowl or large plate with panko. Optional: you can season your flour with pepper or garlic powder for extra flavor

Heat a pan or wok with about 1 inch of oil, enough to cover at least ½ of the patty. Heat the oil to about 375°F. While the patty is still frozen, coat it with flour, and then dip it into the egg wash. Finally coating with panko and carefully place into the hot oil. Repeat the process until you have 3-4 patties in the oil. Increase your heat a little to compensate for the loss of heat while adding the patties. Cook the patties until golden brown on each side; it should take about 2-4 minutes on each side. (To make sure everything is done, you can cut into a patty once finished, but a good browning on each side should cook it well, especially since frozen) Remove from oil and place on a wire rack over paper towels (or newspaper) to drain.

Repeat with the remaining patties being sure to bring your oil bake up to heat before adding another batch. Serve hot.

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About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Ethnic, Main Dishes and tagged , , , , . Bookmark the permalink.

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