Korean Chicken Cakes (Or Spread)

 

 A delicious chicken appetizer or filling

 

 

 Korean Chicken Cakes (Or Spread)

 

2 cooked Chicken breasts

4 Perilla leaves, julienned

1 T sesame oil

1 small carrot grated

2 T onion grated

2 T chopped kimchi

1 Egg

2 T dried potato flakes

1/4 cup water

Put everything in a food processor and buzz it till smooth.

Form into patties or sandwich the mixture between more Perilla leaves and fry in a pan in sesame oil.

OR

Omit the egg and add 2 Heaping Tablespoons of mayo and use as a spread or filling for Onigiri

Enjoy