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.

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...