Table of Contents
Flatten to your desired thickness gently turning to coat the chicken cake on all sides. Place in a single layer on a pan or platter and chill for 30 minutes. To cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry chicken cakes for 3-4 minutes on each side depending on the thickness.
Directions In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes.
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