posted by Queen Bee 07-25-99 9:27 AM
Crispy Chicken Patties
serves 4
2 medium potatoes
2 (about 5 ozs. each) cans flaked chicken
1 cup fresh bread crumbs 250 ml
2 green onions finely chopped
1 tablespoon chopped fresh parsley 15 ml
1 egg white
2 teaspoon lemon juice 10 ml
1/2 teaspoon each dry mustard and paprika 2 ml
1/4 teaspoon each salt and pepper 1 ml
Coating
1/2 cup skim milk 125 ml
1 egg white
1/2 cup fine bread crumbs 125 ml
Light Serving Sauce
1/2 cup light mayonnaise 125 ml
2 tablespoons finely chopped drained dill pickle 30 ml
Preheat oven to 400 degrees.
Lightly grease a baking sheet.
Peel potatoes, cut into small chunks, and boil until fork tender.
Drain well and return them to the saucepan to dry out slightly, shake the pan so they don't stick and burn.
Mash them until smooth , set aside to cool.
In a large bowl chop up the chicken and add all the ingredients needed for the patties.
Mix gently with clean hands until well combined.
Shape into eight patties.
Coating: In a shallow dish whisk the wet ingredients for the coating.
Place the bread crumbs in another shallow dish.
Dip the patties in the milk mixture and coat evenly on both sides, then coat them evenly with the bread crumbs.
Place the patties on a non-stick or very lightly oiled baking sheet.
Bake at 400 degrees until the patties are crisp.
Serve with the light serving sauce (both ingredients blended until smooth).