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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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As a mother of three, I like to make a few batches of these patties at one time and freeze the extras for another meal, writes Brenda Martin of Lititz, Pennsylvania. I remember helping my mother make big batches, toothere were 11 of us, so it took a lot of food to fill us up! Ingredients:
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
6 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/3 cups milk, divided |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
1 teaspoon onion salt |
1/2 teaspoon celery salt |
1/4 teaspoon pepper |
2 cups finely chopped cooked chicken |
1 cup dry bread crumbs |
sandwich rolls, split |
lettuce leaves and tomato slices, optional |
Directions:
1. In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from the heat. Chill until completely cooled.
2. Shape chicken mixture into six patties, using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in separate shallow bowls. Roll patties in crumbs, then dip into milk; roll again in crumbs.
3. In a large skillet, cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato if desired.
4. Uncooked patties may be frozen for up to 3 months.
5. To prepare frozen patties: Cook in butter for 5-6 minutes on each side or until golden brown. Yield: 6 servings.
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