Chicken and Water Chestnut Patties

From Epicurious. Serve along side the Gingered Noodle Salad

1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-ounces) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalapeño chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl.
Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt.
Stir together with your hands until just combined.
Form mixture into patties, 2 1/2-3 inches in diameter, 3/4 of an inch thick.
Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, 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.