Recipe by dianegrapegrower
"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.
Top Review by Chattes
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.
- 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
Directions See How It's Made
- 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.