Yield: 12 servings
|1 cup||Chopped cooked turkey or chicken|
|2 tablespoons||Butter or margarine|
|1 can||Bean sprouts, drained|
|½ cup||Chopped, onion|
|½ cup||Chopped, celery|
|1 tablespoon||Finely chopped, green pepper or parsley|
|6 \N||Slightly beaten eggs|
|\N \N||Fat for frying|
|\N \N||Juice from cooked vegetables above|
|1 cup||Juice from canned bean sprouts|
|2 tablespoons||Soy sauce|
Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour ¼ cup mixture into hot fat, about ½ inch deep.
Flatten "cake" to ½ inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce: Combine juices, setting aside ¼ cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the ¼ cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce.
Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959