2 teaspoons plus 2 tablespoons vegetable oil, divided
1/2 cup very finely diced yellow onion
13 ounces ground chicken
1/2 cup finely diced fresh mango
1 tablespoon minced, seeded red Fresno chile
1 tablespoon minced fresh chives
2 tablespoons dehydrated potato flakes
1 teaspoon kosher salt
In a large, heavy skillet, heat the 2 teaspoons of the oil over medium heat until shimmering. Add the onion and sauté until soft and tender, about 5 minutes.
Scrape the onion into a medium bowl. Add the chicken, mango, chile, chives, potato flakes, and salt. Using clean hands, mix everything together really well. Form the mixture into 6 to 8 equal-sized patties or logs. Set them on a plate or a sheet of wax paper.
Heat the same skillet or griddle over high heat. When the pan is really hot, reduce the heat to medium and add the remaining 2 tablespoons oil. Gently place the sausage in the pan and cook until golden-brown, about 3 minutes. Flip and cook on the other side for 2 to 3 minutes, or until they are just cooked through. Serve hot.
Reprinted with permission from Pure Delicious by Heather Christo, copyright (c) 2016 by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company.