Chicken Bistro Cakes
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.