Chicken Patties

1 ½ lb. skinless boneless chicken breasts, cut into pieces
1 (8-oz.) can whole water chestnuts, rinsed and drained
1 cup scallions, chopped
1 tsp. minced fresh jalapeño chili, including seeds
2 tbsp. chopped fresh cilantro (coriander)
1½ tsp. low sodium soy sauce
1 tsp. salt
2 tsp. grapeseed oil (optional)
4 red potatoes, diced
1 or 2 lemons
1 minced garlic clove
1 tbsp fresh parsley

Pulse chicken in food processor until coarsely chopped. Transfer to large bowl. Add water chestnuts, scallions, and jalapeños to processor and pulse until finely chopped. Add mixture to chicken along with cilantro and salt. Stir together with your hands until just combined. Heat 1 tsp. oil (if using) in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Then place patties in skillet and cook until golden and just cooked through, about 4 minutes each side.

Pre heat oven to 350 degree F. Place potatoes on top foiled lined baking sheet. In a small bowl combine parsley, garlic, and juice form lemons. Pour mixture evenly over potatoes. Bake for about 30 minutes, until soft.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JACLYNIMC.