This recipe was created with flexibility in mind and is a great way to use up leftover ingredients
. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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2 peeled russet potatoes
1/2 cup diced cooked chicken
1/2 onion, grated
Salt and pepper
1 tablespoon flour
squeezing hard to remove liquid. Stir in
salt, pepper, flour, and some
chopped herbs if you like. Stir in egg.
Form into patties, squeezing out liquid as you
go. Heat a coating of oil in a nonstick skillet
over medium-high heat. Cook until golden
and cooked through, 3 minutes per side.