Asian Patties Recipes

QUICK ASIAN FISHCAKES

Steps:

• Whack the lemongrass against your work surface and remove the tough outer layer.
• Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
• Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
• Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
• Divide into 4, then shape and squash into 2cm-thick patties.
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
• Cook the patties for 2 minutes on each side, or until nicely golden.
• Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
• Serve sprinkled with the drained coriander.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
• Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

ASIAN-INSPIRED SALMON PATTIES

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell pepper, shallots, and capers; cook and stir until shallots are translucent, about 3 minutes. Turn off heat and allow to cool.
• Chop salmon fillet into cubes; chop cubes until meat is coarsely ground.
• Whisk mayonnaise, soy sauce, sambal, rice vinegar, honey, lime juice, and sesame oil together in a bowl. Grate in ginger root and garlic. Add cooled bell pepper mixture; season with salt and pepper.
• Stir chopped salmon and egg into the bowl of bell pepper mixture; do not overmix. Add 1 cup panko and stir again to combine. Add additional panko in small amounts if mixture is not adequately sticking together. Cover bowl with plastic wrap and refrigerate at least 15 minutes to allow flavors to combine.
• Put a layer of panko on a plate. Divide salmon mixture into 6 portions; shape into patties and lay on the panko-lined plate. Add more panko to tops of patties. Cover with plastic wrap and refrigerate until ready to cook.
• Preheat a panini press and spray with cooking spray. Remove patties from the refrigerator and cook until hot and cooked throughout, about 7 minutes.

ASIAN SALMON PATTIES

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

ASIAN CHICKEN AND WATER CHESTNUT PATTIES

Steps:

• Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño 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 on a baking sheet, then thread 3 patties through their sides onto each skewer.
• Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula 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 manner.

ASIAN PORK PATTIES

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties. , In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

ASIAN PORK PATTIES

Steps:

• Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties.
• Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
• Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
• Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.

CHICKEN PATTIES

Steps:

• Combine all the ingredients together. Stir to mix well.
• To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.
• Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.
• Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

ASIAN PATTIES

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into four patties. , Broil or grill until no longer pink. Serve on buns.

ASIAN CHICKEN BURGERS

Steps:

• Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.