Recipe - Chicken Pancakes

2 tablespoon Butter
One half cup Each finely minced onions and
Granny Smith apples
One half teaspoon Curry powder
One half cup Walnuts or pecans
2 cup Skinless cooked roasted
chicken,; cut into coarse
piec
1 Egg
Salt and freshly ground
black pepper
Flour for dredging
2 tablespoon Butter
2 Portions of cole slaw or
green mesclun salad tossed
with vinaigre
Sour cream,; optional

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 One half 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 MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:12 0500

From: Meg Antczak meginny@frontiernet.net