Asian Chicken and Water Chestnut Patties

Ingredients

• 2 tablespoons cilantro leaves fresh chopped
• 1.5 pounds ground chicken 
• 1 teaspoon jalapeño chile fresh minced
• 1.3 teaspoons salt 
• 1 cup scallions chopped
• 2 teaspoons vegetable oil 
• 8 ounce water chestnuts whole rinsed drained canned

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• aluminum foil
• spatula
• skewers
• wooden skewers

Directions

1. Special equipment: 6 (8-inch) wooden skewers
2. Add water chestnuts, scallions, and jalapeno to a food processor and pulse until finely chopped.
3. 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.
4. 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.
5. Transfer to a platter and keep warm, covered with foil.
6. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.