Chicken Cakes

By Smelky
December 29, 2015
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Author Notes: I love cooking with chicken breast- my family doesn't really like fatty meats at all- but I only like to purchase the breast meat with the bone in- they just seem to have better texture and flavor. But the freakishly large chicken breasts mean that I rarely use a whole one at a time. So I end up with the odd chicken breast stuck in my fridge. To remedy this I started making a riff on my Aunt Grey's crab cakes...using chicken...and other fridge stuff that I almost always have and almost always forget about...Smelky

Serves: 3

  • 2 cups diced, uncooked chicken
  • 1/3 cup Italian bread crumbs
  • 1/2 cup diced celery
  • 1/2 cup diced sweet onion
  • 1-2 cloves of garlic, smushed and chopped finely
  • 1-2 tablespoons butter, for sauteing
  • 1-2 pinches salt and pepper
  • 1 egg
  • 1/4 cup heavy cream
  • 1/4 cup chopped, fresh parsley
  • 1/4 cup mayonnaise
  1. Saute onions, garlic and celery in a mixture of half olive oil and half butter until golden, dark-ish brown. Set aside and let cool.
  2. Put chicken in large mixing bowl. Add cream, mayonnaise Italian bread crumbs, the egg, a generous pinch of salt and pepper and the parsley. Then I add the slightly cooled sauted onions, garlic and celery and mix this all up. The consistency should be meatloafish. The only way I can figure to adequately combine all these ingredients is to mix with my hands. My very clean hands. Once that's all mushed up I let it rest for a few minutes.
  3. In the same pan that you sauted your veg in, on medium-high heat. add a little bit more of the olive oil.
  4. Grab about a 1/2 cup of your chicken mixture and pat into little cakes. I keep them between 1/2 and 3/4 of an inch thick.
  5. When the oil is hot, throw in as many cakes as you can fit in the pan. Cook about 4 minutes or so on each side- careful not to over brown them.
  6. I serve these hot, with some store bought horse radish cream- they are also good with a little sour cream on top, and some people have been known to eat them with ranch dressing- go figure. I like to top them with a some fresh, chopped parsley. In the photo, I'm serving them with risotto- soooooo good!

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