Valley Fresh® Chicken And Potato Cakes

Ingredients

3 (5-ounce) cans VALLEY FRESH® 100% Natural Dark & Light Chicken, drained well

1½ cups refrigerated sour cream and chive mashed potatoes

1¾ cups Italian-seasoned panko bread crumbs, divided use

3 tablespoons olive oil

Instructions

Mix chicken, mashed potatoes and 1 cup bread crumbs in a large bowl until well combined. Form mixture (use wet hands) into 4 large or 8 small patties. Lightly coat with remaining ¾ cup bread crumbs. Place on a baking sheet; refrigerate for 15 minutes

Heat oil in large nonstick skillet. Cook patties over medium-high heat 3 to 4 minutes per side or until heated through and browned.

Total Time: Under 15 minutes

Preparation Time: Under 15 minutes

Serving Size: 4

Meal Occasion: Lunch

Nutrition 230 cal., 5g total fat (0g sat. fat), 35mg chol., 700mg sodium, 28g carb., 3g fiber, 5g sugar, 16g protein

Valley Fresh® Chicken & Potato Cakes

Ingredients

3 (5-ounce) cans VALLEY FRESH® 100% Natural Dark & Light Chicken, drained well

1½ cups refrigerated sour cream and chive mashed potatoes

1¾ cups Italian-seasoned panko bread crumbs, divided use

3 tablespoons olive oil

Instructions

Mix chicken, mashed potatoes and 1 cup bread crumbs in a large bowl until well combined. Form mixture (use wet hands) into 4 large or 8 small patties. Lightly coat with remaining ¾ cup bread crumbs. Place on a baking sheet; refrigerate for 15 minutes

Heat oil in large nonstick skillet. Cook patties over medium-high heat 3 to 4 minutes per side or until heated through and browned.

Serving Size: 4

Cook's Tips

Serve these crispy chicken cakes on mixed baby salad greens with a creamy dressing. Or serve them up on crusty Kaiser rolls with thick slices of tomato and thinly sliced red onion, with a dollop of pesto mayonnaise.