Chicken Cakes

• Meat

  • 1 lb Chicken breast, boneless skinless
  • 1 lb Chicken thighs, boneless skinless
  • 1 tsp Poultry seasoning such as bells

• Produce

  • 1 cup Bell pepper, small red yellow or orange
  • 2 tbsp Garlic, fresh fine
  • 1/4 cup Italian flat leaf parsley, fresh fine
  • 1 cup Onions, small

• Refrigerated

  • 2 Eggs, whole

• Condiments

  • 1 tbsp Dijon mustard
  • 1/2 cup Mayonnaise
  • 4 shakes Tabasco sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

• Snacks

  • 1/2 cup Ritz crackers

• Dairy

  • 5 tbsp Butter

Found on afamilyfeast.com

Description

Ingredients

• 1 pound boneless skinless chicken breast
• 1 pound boneless skinless chicken thighs
• 3 tablespoons butter
• 1 cup small diced red, yellow or orange bell pepper, but not green
• 1 cup small dice onions
• 1 pinch red pepper flakes (optional)
• 1 teaspoon poultry seasoning such as Bells
• 2 tablespoons fresh garlic, minced fine
• ½ cup crushed Ritz crackers
• ½ cup mayonnaise
• ¼ cup fresh Italian flat leaf parsley chopped fine
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 shakes Tabasco sauce (optional)
• ½ cup seasoned bread crumbs
• 2 whole eggs, beaten
• 1 tablespoon Dijon mustard
• 2 tablespoons oil for frying, divided
• 2 tablespoons butter for frying, divided

Directions

• Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.
• In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
• Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
• In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
• Add raw chicken and cooled mixture from sauté pan and mix.
• Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes
• Heat a large grill pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side. Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch.
• Alternatively, if you have two grill pans you can cook all at once.