Chicken Pancakes

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-diced onions
1/2 cup	73g / 2.6oz	Finely-diced Granny Smith apples
1/2 teaspoon	2.5ml	Curry powder
1/2 cup	118ml	Walnuts or pecans
2 cups	125g / 4.4oz	Coarse-cut skinless cooked roasted chicken
1		Egg
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
2 tablespoons	30ml	Butter
2		Cole slaw or green mesclun salad tossed
		With vinaigrette
		Sour cream - optional

Recipe Instructions

Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but not be pasty. Season with 1/2 teaspoon salt and freshly-ground black pepper.

Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through.

Serve over a green salad or with cabbage. Delicious topped with sour cream.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6725 broadcast 09-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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