CHICKEN BISTRO CAKES

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Chicken Bistro Cakes image

"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.

Provided by dianegrapegrower

Categories     Chicken

Time 30m

Yield 10 cakes, 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
  • 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).
  • Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.

Nutrition Facts : Calories 530.6, Fat 31.5, SaturatedFat 9.9, Cholesterol 168.4, Sodium 1346.8, Carbohydrate 34.3, Fiber 3.2, Sugar 4.6, Protein 26.9

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