Chicken Bistro Patty Review

[bjcotton]

I'd say this is a success. It almost has the flavor of chicken dressing and the tomato concassé was sweet, lemony, hot and tomatoey, all of which went over very well. One thing, they cook very quickly so watch them.

[Mare749]

Thanks for posting your picture, Billy, and also your review. I've been wanting to try this. It looks yummy!

Maryann P.S. Which concasse recipe did you use?

[pjcooks]

I bet it was really good w/ KFC to start with!

Looks great, have to try this one for the kids. Thanks for the review!

PJ

[bjcotton]

The one that came with the Bistro recipe Maryann...except I used one 28 oz can whole, peeled tomatoes and one 10 oz can of Ro-Tel tomatoes with green chiles and 1 Tbs sugar to cut the acidity. Here's another picture.

[cjs]

where's the recipe? issue or a book?

[Mare749]

That's a good question, I can't remember either, will have to go look.

Maryann

[pjcooks]

Pg 10 of Weeknight Menus, Jean and Maryann. I should pull that book out more often. Out of sight, out of mind and all that.

PJ

[Mare749]

Thanks PJ, I need to do just that! I keep forgetting I have that book.
Maryann

[bjcotton]

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.

[Lorraine]

I'm a bit late, but..... Making this one tonight with leftover turkey.