'edam' chicken cakes with confetti sauce

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  •   1 lb. Left over chicken breast or freshly made, chopped. 1 c. left over mashed potatoes. 1/3 C. finely shredded Edam cheese, 1 Egg beaten, 1/8 c. finely minced white onion, 2 T. minced fresh parsley, 1/2 t. ground mustard,1/8 t coriander, 1/2 t.se

Instructions

  1. Combine chopped chicken, mashed potatoes, cheese;stir in egg. Add onion, parsley, ground mustard, coriander, seasoned salt, red pepper and black pepper. Make six patties. Put on wax paper and plate, cover. Refrigerate 30 minutes. Combine corn meal and flour dredge patties in flour and corn mixture on both sides. Fry patties in hot oil over med-high heat until golden and crisp. You may have to do this in a couple batches do not let the pan dry out of oil. About 4 1/2 minutes on each side. When done put on paper towels. Cover and simmer the carrots for 4 min. in 1/3 c. water add peppers simmer 1 more min. add peas, turn off heat. You can cook vegatable while watching the patties. Drain this vegtable mixture before adding to sauce. In Sauce pan over low heat melt butter, whisk in flour, add salt, paprika, nutmeg. Gradually add hot milk. Stir this all the time until mixture thickens. Add carrots, peas, red bell pepper. Stir in. Place patties on garnished plate spoon sauce over. Thankyou.

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kerry Kurian

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Location: HERNDON, VA
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