5 Reviews

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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Chattes January 22, 2011

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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Chef shapeweaver � August 26, 2010

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.

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Monique #2 June 22, 2011

Excellent recipe thanks for posting! A great alternative to the more expensive sea food cakes, very simple, and so delicious, I did the recipe as directed except added a chilling stage before I shaped the patties. Great base recipe to experiment with, simple, everyday pantry ingredients.

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Chef Farmer September 24, 2010

Delish! I used a deli chicken for this recipe and they were fantastic! Thanks for posting!

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SecretIngredients November 04, 2009
Chicken Bistro Cakes