Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later.
Including cooked fresh corn in the chicken mixture, adds lots of fiber to the patties, along with wonderful sweetish flavor, and creamy texture. The addition of Shishito peppers and pickled Peppadew peppers to the mix, contributed more layers of flavor and color. The patties are light and tasty, and can be served hot or at room temperature. They are perfect for lunch or dinner, served with lightly fried Shishito peppers and lime wedges, as I’ve done here, or with any other condiments you prefer. Try them and enjoy.
* Shishito peppers are thin skinned slender green peppers, which are mostly sweet (even though some can be mildly spicy). They are popular in East Asian, especially in Japan, where they are mostly served lightly fried or grilled.
* Peppadew peppers are mildly spicy small round peppers. They are known mostly in their pickled form, which is what I’ve used here.
* Very fresh corn doesn’t require much cooking, as shown on step 1. If you don’t have such fresh corn, cook it a bit longer.
Cooking time for the corn: 20 minutes
Prep time: 15 minutes
Chilling time: 30 minutes
Frying time: 15 minutes
4 very fresh corn ears (see notes)
1.4 (635 grams) skinless boneless chicken thighs
¼ cup roughly chopped scallions
2 deseeded shishito peppers (see notes), roughly cut
3 peppadew peppers (see notes)
1 L egg
1 tsp salt
1 tsp Sriracha sauce
2 tsp soy sauce
¼ cup breadcrumbs
Oil for frying
Shishito peppers, as needed
1. Place the corn ears in a large pot, in one layer. Cover with water and cover the pot. Bring to a boil, over high heat. Cook for 2 minutes. Turn off the heat, and leave covered in the pot for about 15 minutes. With a large knife, cut off the kernels, and measure 2 cups.
2. Place the chicken thighs in a food processor bowl, fitted with the metal blade., and process until roughly chopped. Add the corn kernel, scallions, shishito and peppadew peppers, and process to a coarse mixture. Add the egg and salt, and process again.
3. Transfer into a bowl and add the Sriracha sauce, soy sauce and breadcrumbs. Mix and cover the bowl. Keep in the fridge for 30 minutes, and up to two hours.
4. When ready to fry, form 14-15 flat patties from the mixture. Heat oil for shallow frying in a large pan, over medium-high heat. Fry the patties until golden-brown on both sides. Transfer to paper towels, to absorb excess oil.
5. Poke each shishito pepper with a toothpick (this will prevent them from bursting while frying). Using the same pan and oil, lightly fry a few peppers over medium-high heat, just until they start to blister on all sides. Serve with the patties, with some lime or lemon wedges on the side.