Recipe For Chicken And Corn Patties
Yield: 24 patties
- 200g chicken breast – minced
- 1/3 large fresh corn-on-the-cob (note 1)
- 3 pieces of water chestnuts – finely diced
- 10 strings of fine French beans – finely diced
- 1 small red onion (about 60g) – minced
- ½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
- 2 ½ tbsp cornflour
- 1 large egg (lightly beaten)
- 2 tsp cooking oil
- 1 tsp salt
- ¾ tsp sugar
- ¼ tsp paprika (optional)
- Dash of pepper
- Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
- Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
- Heat a little oil in a non-stick pan. Drop 1 tablespoonful of batter into the pan and flatten slightly with a spatula or fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches. (note 2)
- Transfer patties to a serving plate lined with kitchen paper. Best to serve warm with dipping sauce.
- Remove the outer leaves and thin hairs (silk), wash and rinse and then carefully run a knife down the cob to cut out the corns.
- Keep the patties manageable at a heaped tablespoon. Too large a patty will take longer to cook and the patty may break up. Use a spoon to scoop the batter and a fork to scrape the batter into the pan.
- There is no need to pre-cook the fresh corns.
By Low Lai Kuan
Low Lai Kuan is a stay-at-home mother who is passionate about providing a well-balanced and healthy meal to her family. Since 2008, she started her food blog to share about cooking for toddlers. Several of her works had been featured in newspapers, magazine and online media. Her website is food-4tots.com
This recipe was published in The New Age Parents April/May 2012 e-magazine.