September 08, 2021
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.