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    You are in: Home / Recipes / Chicken Bistro Cakes Recipe
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    Chicken Bistro Cakes

    Chicken Bistro Cakes. Photo by dianegrapegrower

    1/4 Photos of Chicken Bistro Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dianegrapegrower's Note:

    "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.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
    2. 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. 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.

    Ratings & Reviews:

    • on January 22, 2011


      Thank you so much for posting this recipe. I had leftover chicken from a few nights ago so this was the perfect recipe to use with them. I used 2 eggs and mixed everything with my hands, forming the cakes and stuck them in the freezer for about 15 minutes before sauteing them in the oil. They stayed together and were delicious. I served them with roasted asparagus sprinkled with Parmesan cheese. A truly elegant meal worthy of serving to company.

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    • on August 26, 2010


      Way back in June I was looking for recipes to stock my freezer with, came across this recipe and decided to try it.I'm really glad I did. :) The recipe was made as it was written, except for the celery ( we don't like it ) instead a small amount of celery powder was added. And as I was mixing it all together it seemed to be a bit on the dry side, instead of an extra egg a small amount of chicken broth was added. Then cakes were formed then frozen to eat at a later date.Well, last night we thawed out and fried the last two cakes and I have to say that they tasted just as good as the first two we had. I do think that when these are made again, I might add a bit more S&P and maybe a bit more of the seasonings. " Keep Smiling :) "

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    • on June 22, 2011


      I found this kind of bland and dry. I could have done something wrong but I don't think so. I am curious to try this again but I don't know if I will. I ended up throwing out the left overs.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken Bistro Cakes

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 530.6
    Calories from Fat 283
    Total Fat 31.4 g
    Saturated Fat 9.9 g
    Cholesterol 168.4 mg
    Sodium 1346.7 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 3.1 g
    Sugars 4.5 g
    Protein 26.9 g

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