ISO: ISO orchid. I made your Chicken Patties with Fruit Salsa sans the salsa last night. They were

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florisandy

Well-known member
very good and incredibly moist. I will try the salsa one day.

I used a slightly-heaping 1/4 cup of panko and about 2 TBS of heavy cream. Great ratio for me except I think I could get away with using only 1 TBS of cream next time. I folded in 3 thinly sliced scallions (what I had on hand) and kosher salt and black coarse pepper. They binded perfectly without being too soggy.

I'd like to add two or three finely sliced bird's eye chilis or serrano peppers, and red bell pepper. I used to add some finely diced red bell pepper for making my Indian chicken chili burgers for color just like you do for your salsa. Now that I like the patties-in-the raw, I'll try and make it your way. You might want to try some scallions, chilis and peppers inside the mix.

Thanks orchid, I've got a keeper!

http://eat.at/swap/forum1/162212_Me_Too_My_favorite_is_a_grilled_chicken_patty_with_a_fruit_salsa_I_prefer_chi

 
Glad you liked them and I often add different things in but, dang it, this

is all about the salsa. No bread, just the patty with the salsa. I'll put those Serrano's in the salsa. Yum!

 
allrightythen...now we're talkin'! But....you're gonna have to show me

those feather's getting ruffled.....

 
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