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Here it is:
Chicken Bistro Cakes
(Weeknight Menus, p. 11)
Makes: 10 Cakes Total Time: 45 Minutes with Chilling Rating: Easy
Saute in 3 T. Unsalted Butter; Cool:
1 cup onion, diced
1/2 cup celery, diced
Add; Stir in; Form; Chill:
2 cups cooked chicken, chopped
1 1/2 cups bread crumbs
1/4 cup chopped fresh parsley
1 T. chopped fresh sage
1 T. chopped fresh thyme
1 1/2 t. kosher salt
1/2 t. black pepper
4 eggs, beaten
Fry in:
4 T. olive oil, divided
Preheat oven to 200°.
Saute onion and celery in butter in a medium saute pan over medium-high heat to soften. Transfer to a large bowl and let cool.
Add chicken, bread crumbs, and seasonings; stir in the eggs. Form cakes using a packed 1/3-cup measuring cup, lightly pressing to make a 3" cake. Transfer to a parchment-lined and floured baking sheet; chill 15 minutes. Dust cakes with flour.
Fry cakes in a nonstick pan over medium-high heat in 2 batches, using 2 T. oil per batch. Cook until golden brown, about 4 minutes; flip and fry 1-2 more minutes. Keep warm in oven.
Don't wait too long to tell someone you love them.
Billy