Best Asian Patties Recipes

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 TUNA PATTIES

Steps:

• In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
• Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

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 TURKEY PATTIES

Steps:

• In a small bowl, combine the sugar, cornstarch and ginger. Whisk in the broth, soy sauce and vinegar until smooth; set aside. In another bowl, combine the egg, bread crumbs, salt and garlic powder. Crumble turkey over mixture and mix well. Shape into five patties. , In a nonstick skillet coated with cooking spray, cook patties over medium-high heat for 3-5 minutes on each side or until a thermometer reads 165° and juices run clear., Add green pepper and celery. Stir reserved broth mixture; add to pan and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Add tomatoes; simmer 6 minutes longer or until heated through. Serve with rice.

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 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.

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 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 RICE AND LENTIL PATTIES

Steps:

• Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
• Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
• Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
• Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

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.

HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK

Steps:

• IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.
• ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.
• COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.
• MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.
• 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.
• SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.

ASIAN SALMON PATTIES

Steps:

• In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
• Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
• Sesame Mayonnaise
• In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
• Chinese Noodles with Sesame Dressing
• Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
• In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

ASIAN RICE AND LENTIL PATTIES

Steps:

• Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
• Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
• Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
• Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

ASIAN RICE AND LENTIL PATTIES

Steps:

• Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
• Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
• Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
• Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

MARTHA STEWART'S ASIAN SALMON PATTIES

Steps:

• In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt and 1/4 tsp ground black 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 in 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 (recipe below).
• Sesame Mayonnaise: In a small bowl, stir together 1/3 cup reduced fat mayonnaise, 2 thinly sliced scallions, 2 Tbs fresh lime juice, and 1 tsp toasted sesame oil. Chill until ready to serve.

ASIAN TURKEY PATTIES AND VEGETABLES

Steps:

• Grate 1 teaspoon peel from orange. Peel orange; discard peel. Cut orange into thin wedges or slices.
• Mix stir-fry sauce, brown sugar and orange peel.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet about 3 minutes on each side or until light brown.
• Move turkey to one side of skillet. Add stir-fry sauce mixture and vegetables to other side of skillet; stir well to coat vegetables with sauce.
• Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes; stirring occasionally, until vegetables are crisp-tender. Stir in orange wedges. Serve turkey topped with vegetable mixture.

GRILLED ASIAN TURKEY PATTIES

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in large bowl, mix all ingredients except teriyaki baste and glaze. Shape mixture into 6 patties, 1/2 inch thick.
• When grill is heated, place patties on bottom grill surface. Close grill; cook 8 to 10 minutes or until patties are no longer pink in center.
• Spread 1/2 teaspoon teriyaki baste and glaze on each patty.

ASIAN TUNA PATTIES

Steps:

• Heat skillet.
• In large mixing bowl, flake tuna and add in the rest of the ingredients (except sesame seeds.).
• Drop spoonfuls to desired size on heated skillet. The mix will be kind of runny, not something you want to try to mold in your hands. If you like, you can lightly sprinkle sesame seeds on top before turning (this is mostly for looks.).
• Great served with soy sauce, brown rice and steamed veggies or with a gyoza dipping sauce. *Note: If you're not concerned about the WW Core-ness of this recipe, you can use breadcrumbs instead of oatmeal and increase the oil a bit. Serving size is 2-3 patties.

ASIAN TUNA PATTIES

Steps:

• In large bowl mix tuna, egg, bread crumbs, green onions and garlic.
• blend soya sauce, teriyaka sauce, ketchup. sesame oil and pepper into mixture.
• make 6 one inch patties.
• lightly sprinkle all sides of patties with corn meal.
• heat in medium skillet.
• fry each patty for about 5 minutes, until golden brown.