Chicken Bistro Cakes

Ingredients:
3 T. butter,
1 c. onion, diced
1/2 c. celery, diced
2 c. cooked chicken, chopped
1 1/2 c. bread crumbs
1/4 c. fresh parsley, chopped
1 T. fresh sage
1 T. fresh thyme
1 1/2 t. kosher salt
1/2 t. black pepper
4 eggs, beaten
4 T. olive oil, divided

Directions:
Preheat oven to 200.
Saute onion and celery in butter in a medium saute pan to soften. Transfer to a large bowl and let cool.
Add chicken, bread crumbs, and seasonings; stir in the eggs. Form cakes using a packed 1/3 c. measuring cup, lightly pressing to make a 3" cake. Transfer to a parchment lined and floured baking sheet; chill 15 minutes. Dust cakes with flour.
Fry cakes in a nonstick pan over medium high heat in 2 batches, using 2 T. oil per batch. Cook until golden brown, about 4 minutes; flip and fry 1-2 more minutes. Keep warm in oven. Serve cakes with pasta sauce.

Makes 10 cakes. Total time 45 minutes with chilling.

Verdict:
This is one of my "go to" recipes. They are so easy to make. When ever a recipe calls for cooked chicken, I always use rotisserie chicken. It makes life so easy. I also don't use fresh thyme or sage in this recipe, although I am sure it tastes good fresh, I just use the dried instead.