Maryland chicken cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken legs |
| 1 | cup | Cracker crumbs (the original recipe calls for saltines, I used whole wheat crackers) |
| ⅓ | cup | Reduced-fat mayonnaise |
| ¼ | cup | Sliced scallions |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt (I substituted garlic salt) |
| 1 | tablespoon | Vegetable oil |
Directions
Poach chicken (should take 15-20 min. or until the meat is no longer pink near the bone). Drain. When chicken is cool enough to handle, remove skin, pull meat off bones, and tear into fine shreds (should be around 3 C.) Mix together chicken, ½ C. cracker crumbs, mayonnaise, scallions, lemon juice, and salt. Form into 8 patties (½" thick) and coat with remaining crumbs. Heat half the oil in a non-stick skillet over medium-high heat.
Cook cakes 2-4 minutes per side, adding remainder of oil if necessary.
Serves 4.
From _Woman's Day_ 1-10-95
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9