Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu

• 400 grams Ground chicken
• 1 Burdock root
• 1/2 Japanese leek
• 1 tbsp Sake
• 1 Egg
• 1 1/2 tbsp Miso
• 1 piece Ginger (grated)
• 2 tbsp Panko

1. Finely shave the burdock root, quickly run under water, and drain.
2. Roughly chop the leek and grate the ginger.
3. Mix the meat and sake in a bowl until sticky.
4. Add the burdock root, leek and all the ingredients.
5. Mix until it looks like this.
6. Portion into bite-sized pieces and fry in an oiled pan (make a dent in the middle of the patty for quick cooking).
7. Fry over medium heat until browned, then turn them over.
8. Drizzle a tablespoon of sake (not listed).
9. Cover with a lid and cook for 3 minutes until cooked thoroughly.
10. Then they're done!
11. Serve with Japanese mustard and ponzu sauce.

ground chicken, root, sake, egg, ginger

Taken from cookpad.com/us/recipes/171763-chicken-and-burdock-root-tsukune-patties-with-mustard-and-ponzu (may not work)