Chicken Bistro Cakes

Prep Time
Cook Time
Ready In

"Bistro Cakes" makes these sound upscale, but they are a great way to use up leftover chicken. Vary the herbs or veggies 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."

Original recipe yields 5 servings


  • Serving Size: 1 (162.1 g)
  • Calories 326.9
  • Total Fat - 18.6 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 164.2 mg
  • Sodium - 1378.5 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 6.7 g
  • Protein - 13.6 g
  • Calcium - 79.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.3 mg

Step 1

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

Step 2

Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uiing 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).

Step 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.

Tips & Variations

No special items needed.