| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
c |
Each finely diced onions and Granny Smith apples |
| 1/2 |
ts |
Curry powder |
| 1/2 |
c |
Walnuts or pecans |
| 2 |
c |
Skinless cooked roasted chicken,; cut into coarse piec |
| 1 |
|
Egg |
|
|
Salt and freshly ground black pepper |
|
|
Flour for dredging |
| 2 |
tb |
Butter |
| 2 |
|
Portions of cole slaw or green mesclun salad tossed with vinaigre |
|
|
Sour cream,; optional |
INSTRUCTIONS
Cook the onions and apples in the butter, until tender, then season with
curry powder. In a food processor, coarsely chop the nuts with the chicken.
Add the cooked onions and apples and the egg and process just until
combined and almost pureed. The mixture should come together but
not be pasty. Season with 1/2 teaspoon salt and freshly ground black
pepper. Shape the mixture into 8 small patties. Dredge them lightly in
flour and cook in butter for 3 minutes a side or until hot through.
Serve over a green salad or with cabbage. Delicious topped with sour cream.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Lonely? No one understands like Jesus”