Chinese Chicken Patties
Serve with lightly buttered noodles and a green salad.

• 1 1/2 pounds boneless chicken breasts, cut into 1 1/2-inch pieces
• 1 clove garlic, pressed or finely minced
• 1 teaspoon fresh grated ginger
• 3/4 of 1 - 8 ounce can (6 ounces) sliced water chestnuts, rinsed and drained
• 2/3 cup chopped green onion
• 2 tablespoons soy sauce, low sodium
• 2 teaspoon minced fresh jalapeno pepper, including seeds (1 teaspoon if you like it mild)
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons salt
• 2 teaspoons vegetable oil

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, garlic, green onion, soy sauce, and jalapeno to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
Form mixture into 18 (2-inch-diameter) patties.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 6 patties to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same way.

Per Serving: 183 Calories; 3g Fat (15.0% calories from fat); 1g Saturated Fat;27g Protein; 11g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 725mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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