Potsticker Patties

Name: Potsticker Patties Recipe
Yield: 10
Ingredients: Cabbage Mixture:; 3-4 pound head napa cabbage *; 1 small-medium onion chopped about 3 ounces; 2 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon granular Splenda; 2 tablespoons oil; Meat Mixture:; 1 pound ground pork; 1 pound ground turkey or chicken; 1 tablespoon soy sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 eggs; 5 green onions minced; Dash hot sauce; 1/8 teaspoon sesame oil optional; 2 tablespoons oil or as needed; To prepare the cabbage chop off the bottom 3-4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time slice them in half lengthwise through the stems. Next slice them crosswise into very thin shreds. You'll probably have a bit left from the center of the head. Either discard or use it in another recipe.; Heat 2 tablespoons oil in a large wok or pot over medium heat. Add all of the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn't burn. Remove from the heat.; Meanwhile mix all of the meat mixture ingredients except the oil in a large bowl. Mix with your hands until the egg no longer feels slimy. Stir in the cabbage until well blended. Divide the mixture into 8 equal size patties. Fry 4 at a time in oil in a large skillet over medium-low heat. Cook about 8 minutes per side or until done in the center. I found that they got quite dark brown on the outside but they didn't taste burnt.; Makes 8 servings; Can be frozen; * You'll only end up using about 1 1/2 pounds by the time the cabbage is trimmed. The nutritional counts reflect 1 1/2 pounds of cabbage and not 3-4 pounds. If you don't have a kitchen scale you'll need about 8 cups chopped cabbage.

Number of Servings: 10

Ingredients

Cabbage Mixture:3-4 pound head napa cabbage *1 small-medium onion, chopped, about 3 ounces2 cloves garlic1/2 teaspoon salt1/2 teaspoon pepper1 teaspoon granular Splenda2 tablespoons oilMeat Mixture:1 pound ground pork1 pound ground turkey or chicken1 tablespoon soy sauce1/2 teaspoon salt1/4 teaspoon pepper2 eggs5 green onions, mincedDash hot sauce1/8 teaspoon sesame oil, optional2 tablespoons oil, or as neededTo prepare the cabbage, chop off the bottom 3-4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You'll probably have a bit left from the center of the head. Either discard or use it in another recipe.Heat 2 tablespoons oil in a large wok or pot over medium heat. Add all of the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn't burn. Remove from the heat.Meanwhile, mix all of the meat mixture ingredients, except the oil, in a large bowl. Mix with your hands until the egg no longer feels slimy. Stir in the cabbage until well blended. Divide the mixture into 8 equal size patties. Fry, 4 at a time, in oil in a large skillet over medium-low heat. Cook about 8 minutes per side or until done in the center. I found that they got quite dark brown on the outside, but they didn't taste burnt.Makes 8 servingsCan be frozen* You'll only end up using about 1 1/2 pounds by the time the cabbage is trimmed. The nutritional counts reflect 1 1/2 pounds of cabbage and not 3-4 pounds. If you don't have a kitchen scale, you'll need about 8 cups chopped cabbage.

Directions

Serving Size: makes 10 patties

Number of Servings: 10

Recipe submitted by SparkPeople user KHOWARD67.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 259.4
Total Fat: 18.0 g
Cholesterol: 113.3 mg
Sodium: 175.3 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.4 g
Protein: 22.3 g

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