INGREDIENTS

INSTRUCTIONS

1.  Bring water and 1/8 teaspoon salt to boiling in small saucepan. Add
potato and garlic; boil gently, uncovered, for 15 to 20 minutes or until
potato is tender. Mash potato and garlic with water until creamy. Stir in
1/2 cup Parmesan. Transfer to large bowl. Let stand until potatoes come to
room temperature. 2. Stir in chicken, egg yolk, parsley and lemon juice.
Beat egg white in small bowl until stiff but not dry peaks form. Fold into
chicken mixture. Form into 8 elongated patties. 3. Combine bread crumbs and
remaining 2 tablespoons Parmesan cheese in shallow pie plate or on sheet of
waxed paper. Dredge patties in crumb mixture; place on plate. Refrigerate
patties, covered, for at least 1 hour or for up to 3 hours before sauteing.
4.  Heat oil in large skillet over moderate heat. When oil is very hot, add
patties; cook until golden brown and crisp, about 3 minutes per side. Serve
with lemon wedges, if you wish.
Makes 8 patties.
Notes: One cup of leftover mashed potatoes can be substituted for the
cooked all-purpose potatoes in Step 1. Add just enough hot water, about 1/4
cup, to loosen potatoes and make them creamy. Continue with Step 1 in
recipe.
Can be halved or doubled.
Nutrient Value Per Serving 328 calories, 25 g protein, 20 g fat, 12 g
carbohydrate,
471 mg sodium, 114 mg cholesterol.
Chicken Pattie Make-Ahead TIP: The patties can be prepared up to 3 hours
ahead through Step 3 and refrigerated, covered.
Source:  The Family Circle Cookbook, New Tastes for New Times Typos by
Brenda Adams <adamsfmle@aol.com> Posted to mc-recipe 8/15/96
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 20:12:54 -0400
From: ADAMSFMLE@aol.com
NOTES : A way to use up leftover chicken and mashed potatoes, or any
cooked
meat, including crabmeat and shrimp.

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