1. Prepare ingredients.
2. Put the quinoa in the pot, add water and cook for 15 minutes. Let cool after cooking.
3. Cut the chicken breast into small pieces, and put the ginger together in the food processor and crush them.
4. Put 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white pepper powder, 1 tablespoon of starch into the chicken puree, and stir well.
5. Pour the quinoa into the chicken puree and mix well. Add a little salt and oil and mix well.
6. The meat is mashed into small round cakes.
7. Cut the seaweed slices into square slices and stick them on both sides of the cake.
8. Put the salad oil in the pot to heat, put the chicken patties in the pot and fry on medium-low heat.
9. Fry on one side and turn it over. Fry on both sides until golden brown and the chicken is cooked through.
Tips:1. Chicken puree is sticky when shaping, so you can put a little water on your hands, which is easier to handle.
2. The chicken patties can be eaten with tomato sauce.
