Ingredients

• 1 (8-ounce) can whole water chestnuts, rinsed and drained
• 1 bunch scallions, chopped (1 cup)
• 1 teaspoon minced fresh jalapeno chile, including seeds
• 1 1/2 pounds ground chicken
• 2 tablespoons chopped fresh cilantro leaves
• 1 1/4 teaspoons salt
• 2 teaspoons vegetable oil

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Instructions

1. Special equipment: 6 (8-inch) wooden skewers
2. Add water chestnuts, scallions, and jalapeno to a food processor and pulse until finely chopped. Transfer to a bowl with the 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.
3. 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.