Chicken Bistro Cakes

READY IN: 30mins
SERVES: 4-6
YIELD: 10 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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