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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Bistro Cakes makes these sound upscale, but they are a great way to use up leftover chicken. Vary the herbs or veges to suit what you have or what you like. I like to add a bit of chopped red bell pepper when I have it. I show using fresh herbs - makes these a bit special. But if you don't have them, use about 1/3 the amount dried. Amount of egg will vary depending on the dryness of your bread crumbs. Ingredients:
3 tablespoons butter |
1 cup onion, diced |
1/2 cup celery, diced |
2 cups cooked chicken, chopped |
1 1/2 cups fresh breadcrumbs |
1/4 cup fresh parsley, chopped |
1 tablespoon fresh sage, chopped |
1 tablespoon fresh thyme, chopped |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
2 -3 eggs, beaten |
4 tablespoons olive oil, diviided |
Directions:
1. Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
2. Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3 cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together).
3. Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.
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