Mom's famous Chicken Cakes
Mom's famous chicken cakes have to be my all-time favorite meal she made. Shredded chicken, mixed with spices, flour and butter, covered in panko and lightly fried.
Servings: 6 servings
- 3 tablespoons butter
- 1/4 cup flour
- 1/2 cup milk
- 1/2 cup chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon dry onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded and diced cooked chicken
- 2-3 cups panko crumbs
- 2 eggs beaten
Melt butter in a saucepan over medium heat. Mix in flour.
Add milk and chicken broth. Cook and stir until mixture thickens and bubbles.
Cook for 1 minute.
Add parsley, lemon juice, onion flakes, salt, pepper, nutmeg, and paprika.
Remove pot from heat and stir in chicken. Mix until combined.
Place mixture in a covered container and chill in the refrigerator for 1-2 hours.
Shape mixture into cakes, cover in panko crumbs.
Dip cakes in beaten eggs and then cover in panko again.
Fill large pan with 1/4 inch vegetable oil and heat over medium heat.
Once oil is hot, place chicken cakes in oil and cook until brown. (about 3-4 minutes on each side)
Remove cakes from oil and place on a paper towel to drain excess grease.
Calories: 239kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 494mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 2.7mg | Calcium: 80mg | Iron: 1.7mg