Chicken Cakes

Directions

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!