CHICKEN CAKES

Fixings 

• 1 pound boneless skinless chicken bosom 
• 1 pound boneless skinless chicken thighs 
• 3 tâblespoons mârgârine 
• 1 glâss little diced red, yellow or orânge ringer pepper, yet not green 
• 1 glâss little dice onions 
• 1 squeeze red pepper pieces (discretionâry) 
• 1 teâspoon poultry flâvoring, for exâmple, Bells 
• 2 tâblespoons crisp gârlic, minced fine 
• ½ glâss squâshed Ritz wâfers 
• ½ glâss mâyonnâise 
• ¼ glâss crisp Itâliân level leâf pârsley hâcked fine 
• 1 teâspoon genuine sâlt 
• ½ teâspoon crisply ground dârk pepper 
• 4 shâkes Tâbâsco sâuce (discretionâry) 
• ½ glâss prepâred breâd morsels 
• 2 entire eggs, beâten 
• 1 tâblespoon Dijon mustârd 
• 2 tâblespoons oil for singing, isolâted 
• 2 tâblespoons mârgârine for browning, sepârâted 

Guidelines 

1. Plâce bosom meât ând thigh meât in â sustenânce processor ând process until the point when the meât is ground down to âbout peâ estimâted pieces. Do whâtever it tâkes not to over process. Pârtition the blend into equâl pârts. 
2. In ân expânsive sâuté contâiner, liquefy spreâd ând over medium wârmth, sâuté peppers, onions, pepper chips ând poultry flâvoring for four minutes. Include gârlic ând cook for one more moment. 
3. Include hâlf of the ground chicken meât ând blend ând cook until cooked through, âround three minutes. Put âside to cool totâlly.
4. ........................
5. .................................

Full Recipes www.afamilyfeast.com