Iraqi Chicken Scallion Patties with Pickled Mango Tahini
Equipment
- Spatula
Ingredients
Ingredients for the Chicken Patties:
- 30 large scallions green and white parts, roots trimmed
- 1 lb. ground chicken
- 3 eggs
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- Avocado oil for frying
- Pickled Mango Tahini recipe below
Ingredients for the Pickled Mango Tahini:
- 2 tablespoons pickled mango sauce (amba)
- 2 tablespoons tahini paste making sure to shake and get some of the thicker paste at the bottom of the jar
- 1 ½ tablespoons water
- ½ lemon, juiced
- 2 teaspoons agave or honey
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
For the Chicken Patties:
- Cut the scallions into 1 ½ inch chunks and place into a food processor, working in batches if necessary. Process until nicely shredded and place into a large mixing bowl. Add the ground chicken, eggs, salt and pepper. Combine well.
- Fill a large skillet 1/4 inch high with oil and set over medium-low heat. Once the oil is hot, scoop 1–1 ½ tablespoon patties of the chicken mixture and spoon them into the oil, pressing each one down so it lays flat. Make sure to space them out evenly and not overcrowd them in the pan. Cook for about 1-2 minutes per side, or until each side is nicely browned. You may need to add more oil in between batches, keeping it at ¼ inch deep.
- Serve warm or room temperature with the pickled mango tahini on the side.
For the Pickled Mango Tahini:
- In a medium bowl, whisk together the pickled mango sauce, tahini, water, lemon juice, and agave. Slowly drizzle in the olive oil, while whisking, until combined. Taste and season with Kosher salt and freshly ground black pepper, as needed.
Notes
Chicken Storage: The raw chicken mixture can be made one day ahead of time and kept in the fridge. Let it come to room temperature before cooking. Once the patties are cooked, they can be kept in an airtight container in the fridge for up to 3 days or in the freezer for months. Reheat in an oven or toaster oven until heated through.
Mango Tahini Storage: Can be kept in an airtight container in the fridge for up to two weeks.
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