food. family. life.

asian chicken patties with vegetable rice cakes & asian coleslaw

mondays.

Not a day that I particularly enjoy. Even though I work from home now and I have a very flexible schedule; Monday is the day that represents the sad end to a fabulous weekend with Dan and the girls.

It’s the day we get up at 4:45 a.m. and start what is inevitably going to be a very busy week.

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After a weekend of eating at restaurants and cooking different dishes for the week ahead and for this blog, I secretly don’t always look forward to making dinner on a Monday evening.

I created this dish based on many different asian seasonings I have learned to love in my various food adventures.

This simple, healthy and even gluten-free dish is my way of starting fresh on a Monday evening before a busy work and school week.

The leftovers are even better the next day (as an upscale school lunch or snack) so this meal has twice the benefit making it the perfect Monday night meal.

asian chicken patties with vegetable rice cakes & asian coleslaw

INGREDIENTS

{chicken patties}

1 to 1 1/2 lbs. organic ground chicken (I prefer a mix of white & dark meat)

1 whole egg

1 egg white

2 fresh scallions (chopped)

1 clove garlic (finely chopped)

1 tbsp. ground ginger

1 to 1 1/2 tbsp. white shiro miso paste

1 to 2 dashes of seaweed gomasio (to taste)

2 dashes of kimchi furikake rice seasoning (this stuff is wonderful; i put this on so many dishes now;dried kimchi adds so much flavor and health benefits)

1 tbsp. or so of low sodium soy sauce or ponzu sauce

1 to 1 1/2 tbsp. ground potato starch (you can find this at any organic health food stores or online; I use it to hold the patties together)

japanese black sesame seeds

1 to 2 dashes toasted sesame oil

vegetable oil (for cooking)

wasabi paste

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Combine all the ingredients except for the potato starch and wasabi paste together in a large bowl and mix well until combined.

Add the potato starch and mix well until the meat mixture starts to come together; it will be soft and sticky.

Set aside. Heat up a large non-stick skillet to medium-low, add a touch of vegetable oil and using your hands, form a small pattie and flatten it down in the skillet.

Allow the patties to brown well (lower heat if cooking too fast) before turning to be sure they are cooked through (you can cut one in half to see if its cooked; return to the skillet if not.)

Remove and place on a large flat plate with paper towel to absorb any extra oil. Continue to cook until the meat mixture is done. Set aside in a warm spot. Serve with wasabi paste, if desired.

 

{vegetable rice cakes}

1 to 1 1/2 cups sushi rice

rice vinegar

dried seaweed flakes (to taste)

1 large carrot (diced)

1 large celery stalk (diced)

1 fresh scallion (chopped)

1-2 whole eggs (slightly beaten)

1 egg white (beaten)

small bunch of fresh shiitake mushrooms (chopped small pieces)

1 garlic clove (finely chopped)

ground ginger

low sodium soy sauce

vegetable oil (for cooking)

dash of seaweed gomasio (to taste)

In a large stock pot filled with water, bring to a boil add some salt and cook the sushi rice until tender. Drain well and sprinkle lightly with rice vinegar and set aside to cool.

In a large wok or skillet, add some vegetable oil and bring to medium high heat. Add the carrots, celery, mushrooms and garlic. Stir quickly to allow to soften and brown slightly.

Remove the cooked vegetables to a bowl. Add a touch of oil to the skillet and add the slightly beaten eggs and scramble cook until done.

Remove and add to the vegetable mixture. Add the vegetable and egg mixture to the cooked rice and stir to mix well. Season with ginger and soy sauce to taste.

Add dried seaweed flakes to taste and mix well. Lastly add a dash or two of the seaweed gomasio and the beaten egg white. Mix all until very well combined and form small rice cakes by hand.

Add to the large skillet with a dash of oil on medium heat and allow to cook until lightly golden brown. Cook all the rice cakes until all the rice mixture is done.

Serve immediately with the chicken patties, asian coleslaw and seaweed salad. You can add a dash of wasabi paste to the chicken patties if you like a bit of heat; very tasty.

 

{coleslaw with asian ginger vinaigrette}

1/4 cup rice vinegar

1 1/2 tbsp. low sodium soy sauce

3/4 cup vegetable oil

1 tbsp. toasted sesame oil

1/2 to 3/4 tbsp. fresh ginger, grated

1/2 clove fresh garlic, chopped finely

dash of Sriracha chili sauce (to taste)

Freshly ground black pepper (to taste)

red cabbage

white cabbage

1 large carrot (peeled and grated)

2 persian or seedless small cucumbers (skin on, chopped)

small daikon radish (cut into thin strips)

prepared seaweed salad (I get this at my local grocer, I like to serve this along with the coleslaw)cucinadimammina_asian chicken patties_rice cakes & coleslaw_11

 

For the dressing, place the first eight ingredients in a glass or stainless steel bowl and whisk them together thoroughly.

You can choose to mix the ingredients in a blender for about 10 seconds until fully combined.

Transfer to a large bowl and let stand, covered, for 30 minutes to let the flavors combine naturally.

Give the dressing a good whisk immediately before serving.

Makes approximately 1 cup of vinaigrette.

Wash and shred the red cabbage and white cabbage by hand or with a food processor.

You can use as much cabbage as you wish to serve, I usually use about half the white cabbage and less than half of the red cabbage as they tend to be larger.

Place the shredded cabbage in a large deep bowl, add the shredded carrot, chopped cucumbers and sliced daikon radish and mix well.

Dress with the vinaigrette to your taste a few minutes prior to serving to allow the flavors to combine well. You can sprinkle with toasted sesame seeds if desired.

Serve along with the prepared seaweed salad as a delicious side dish to the chicken patties and rice cakes.

Note: I use this for my coleslaw but it is also wonderful on green salads, cucumber salads or as a marinade for chicken breasts prior to grilling.

Note: Photography provided by Annette L. Venditti & Daniel Venditti

Xiang Shou!  (Chinese pronunciation: “ci-ang-show”; meaning to enjoy.)
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