‘Nametake’ Enoki & Chicken Patties

Name: ‘Nametake’ Enoki & Chicken Patties
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g Chicken Mince; 1 small piece Ginger *grated; 1 Spring Onion *finely chopped; 1/2 cup ‘Nametake’ Enoki; 1 pinch Salt; 1/4 teaspoon ground Pepper OR Chilli *alter the amount; Oil for cooking and rolling the mixture; *Note: If you use Chicken Breast Mince and the mixture is too soft to roll, add some ‘Panko’ Breadcrumbs OR Potato Starch

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day I cooked a large batch of ‘Nametake’ Enoki. I have been enjoying it, but it was time for me to finish the leftover. I used it to make these Chicken Patties. ‘Nametake’ Enoki is seasoned fairly strongly, so you need to be careful with the amount of Salt to add. I added 1 pinch, but you don’t need to add Salt at all if you serve the Chicken Patties with a sauce such as Teriyaki Sauce OR Ponzu.

Hiroko Liston @hirokoliston

Saved

Ingredients

20 minutes

4 Servings

500 gChicken Mince
1small piece Ginger *grated
1Spring Onion *finely chopped
1/2 cup‘Nametake’ Enoki
‘Nametake’ Enoki
1 pinchSalt
1/4 teaspoonground Pepper OR Chilli *alter the amount
Oil for cooking and rolling the mixture
*Note: If you use Chicken Breast Mince and the mixture is too soft to roll, add some ‘Panko’ Breadcrumbs OR Potato Starch

Saved

Steps

20 minutes

1

Place all ingredients in a mixing ball and mix to combine.
2

Divide the mixture into 8 portions. Wet your hands with Oil and roll the mixture into balls and flatten into rounds or oblongs. *Note: If too soft, it is your choice to spoon the mixture directly to the pan and form into rounds.
3

Heat a small amount of Oil in a frying pan over medium heat, and cook Chicken Patties until both sides are nicely browned and cooked through. Enjoy with your favourite sauce if you like.