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Categories:Viewed: 13 - Published at: a year ago
Ingredients
- 1 c. chopped chicken
- 2 Tbsp. butter
- 1 can bean sprouts
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- 1 Tbsp. finely chopped green pepper or parsley
- 6 eggs, slightly beaten
- 1 tsp. salt
- frying fat
Method
- Brown chicken lightly in butter and add bean sprouts, onion, celery and green pepper.
- Cover and cook until onion is transparent. Cool slightly.
- Spoon chicken into beaten eggs, straining them free of liquid.
- Add salt. Mix thoroughly.
- Pour 1/2 cup of mixture into hot fat about 1/2-inch deep.
- Flatten each cake to 1/2-inch thickness and cook until nicely browned on both sides, turning once.
- Drain and serve while hot with sauce.
- Makes 12 cakes.
