Chicken Cakes with rice
- 4 cups chopped leftover baked or rotisserie chicken
- 1.5 cups bread crumbs
- 4 eggs
- 1 onion chopped
- 3 stalks green onion chopped
- 5 garlic cloves minced
- 1/4 sweet red pepper chopped
- 4 tbsp Italian salad dressing
- 2 tbsp Cooking with Greens Herb Seasoning
- 1 tbsp Cooking with Greens Go To Seasoning
- 1 pinch Pink Himalayan Sea salt
- vegetable oil
- 2 tbsp olive oil
- 2 cups rice
- 4 cups chicken stock
Add Rice and Chicken stock to saucepan. Bring to boil. Immediately reduce to simmer and cover. Rice is done when air holes form on surface.
In a saucepan, heat olive oil and add onion and red pepper until onion is translucent. Set aside to cool. In a large bowl combine chicken, bread crumbs, green onion, garlic onion and pepper, seasonings, salad dressing and mix well. Add eggs and mix. Form patties. Fill a saucepan with vegetable oil. Enough to come at least halfway up your chicken cakes. Heat and add cakes. Brown on each side and drain. Serve over rice with gravy.
Written by Derak Green
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