Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Finely-diced onions

  2. 1/2 cup 73g / 2.6oz Finely-diced Granny Smith apples

  3. 1/2 teaspoon 2 1/2ml Curry powder

  4. 1/2 cup 118ml Walnuts or pecans

  5. 2 cups 125g / 4.4oz Coarse-cut skinless cooked roasted chicken

  6. 1 Egg

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. Flour - for dredging

  10. 2 tablespoons 30ml Butter

  11. 2 Cole slaw or green mesclun salad tossed

  12. With vinaigrette

  13. Sour cream - optional

Instructions Jump to Ingredients ↑

  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 not be pasty. Season with 1/2 teaspoon salt and freshly-ground black pepper.

  2. 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.

  4. This recipe yields 2 servings.


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