Recipe courtesy of Michele Urvater

Chicken Pancakes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings
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1/2 teaspoon curry powder

1/2 cup walnuts or pecans

2 cups skinless cooked roasted chicken, cut into coarse pieces

1 egg

Salt and freshly ground black pepper

Flour for dredging

2 tablespoons butter

2 portions of cole slaw or green mesclun salad tossed with vinaigrette

Sour cream, optional

1/2 cup each finely diced onions and Granny Smith apples


  1. 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
  2. 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.
  3. Serve over a green salad or with cabbage. Delicious topped with sour cream.
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