Ingredients
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3 tablespoons butter
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1 cup onion, diced
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1/2 cup celery, diced
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2 cups cooked chicken, chopped
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1/4 cup fresh parsley, chopped
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1 tablespoon fresh sage, chopped
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1 tablespoon fresh thyme, chopped
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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2 -3 eggs, beaten
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4 tablespoons olive oil, diviided
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1 1/2 cups fresh breadcrumbs
Instructions
- Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
- Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising 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).
- Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.