Form the chicken mixture into small patties (they will be somewhat loose and more mushy than making hamburger patties). They are very delicate so small patties are easier to turn without breaking apart.
Heat frying oil in large skillet over medium high heat.
2 Tbsp oil for frying
Ease the patties into the hot oil with a spatula so they do not break apart, and cook for about 3 minutes until underside is browned.
Gently flip the patties with a spatula, keeping them as close to the bottom of the skillet as possible when flipping. Cook on the flipped side for 3-6 minutes or until golden brown and crispy and done on inside (if you want to speed up cooking on the inside, cover the skillet for the last 2-3 minutes)
Remove to drain on paper towels and cook snow peas.
Serve with lemon wedges to squeeze on patties before eating.
fresh lemon wedges for serving
Instructions for the Snow Pea Saute
Heat oil over high heat in wok or large stainless steel pan (I used the same skillet that chicken patties were cooked in). When it is sizzling hot, add snow peas, scallions and pepper flakes and stir constantly until lightly charred (2-3 minutes). Peas should be bright green and still crisp.