Recipe 09: Chicken Cakes with Tomato Concasse

Total time: 45 minutes with chilling

Ingredients:

3 tablespoons unsalted butter

1 cup onion, diced
1/2 cup celery, diced

2 cups cooked chicken, chopped

1 1/2 cups bread crumbs

1/4 cup chopped fresh parsley

1 Tablespoon fresh sage

1 Tablespoon fresh thyme

1 1/2 teaspoon kosher salt

1/2 teaspoon black pepper
4 eggs, beaten

Directions:
Preheat over to 200
Saute onion and celery in butter in a medium saute pan over medium-high heat heat to soften. Transfer to a large bowl and let cool.
Add chicken, bread crumbs, and seasoning; stir in the eggs. Form cakes using a packed 1/3 measuring cup, lightly pressing to make a 3" cake. Transfer to a parchment-lined and floured baking sheet; chill 15 minutes.

Dust cakes with flour.

Fry cakes in a nonstick pan over medium-high heat in 2 batches, using 2 tablespoons oil per batch. Cook until golden brown, about 4 minutes; flip and fry 1-2 more minutes.

Keep warm in oven. Serve cakes with Tomato Concasse,

Tomato Concasse
Makes about 2 1/2 cups

Total time: 15 minutes

Saute in 2 tablespoons olive oil
1 tablespoon garlic, minced

1 teaspoon red pepper flakes

Add:
1 can diced tomatoes (28 oz)

Salt to taste

Saute garlic and pepper flakes in oil in a saucepan over medium-high heat for 1 minute.
Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt.