Chicken Cakes

By juliedee29

Ingredients

• 3 T. butter
• 1 c. onion, diced
• 1/2 c. celery, diced
• 2 c. cooked chicken, chopped
• 1 1/2 c. bread crumbs
• flour for dredging
• 1 T. fresh sage
• 1 T. fresh thyme
• 1 1/2 t. salt
• 1/2 t. pepper
• 4 eggs, beaten
• 4 T. olive oil

Preparation

Step 1

Saute onion & celery in butter, then cool completely.

Add chicken, bread crumbs, & seasonings. Stir in eggs.

Form cakes using a packed 1/3-cup measuring cup.

Transfer to parchment lined & floured baking sheet.

Chill 15 minutes, then dust cakes with flour.

Fry cakes in pan over medium-high heat in 2 batches, using 2 T. oil per batch. Cook until golden brown, about 4 minutes.

Flip, then fry about 2-3 more minutes. Keep warm.

Optional: Serve with tomato concasse' (garlic, red pepper flakes, diced tomatoes, salt).