3 servings (1 cake each)
Ingredients:
1 can Kirkland chicken breasts, drained
3 tbsp dried bread crumbs
1 large egg
2 tbsp green onions, sliced
2 tbsp pickled banana peppers, diced
1 tsp minced garlic
1 tsp lemon juice
1 tsp mustard
1 tsp old bay seasoning
1/2 tsp dried tarragon
1/2 tsp dried parsley
Directions:
In a medium bowl, mash the drained chicken breast chunks.
Add the rest of the ingredients. Mix well.
Divide into 3 equal portions. Form into 3 cakes.
Fry in a lightly sprayed skillet, on medium high heat. First brown one side and then carefully flip to brown the other side.
These can also be air fried at 350F for about 10 minutes, or until the egg is cooked and the cake is heated through.
Suggested Serving: Can be served on their own, or on a bun, with remoulade yogurt sauce (see recipe).
Komentarze