Southern-Style Spinach and Chicken Cakes
Recipe by Chef Wayne Hooker
Chef Wayne’s Big Mamou, Springfield Ma and now Williamsburg Ma
You will need:
2 lbs chicken breast, finely chopped
6 0z. frozen spinach, tightly squeezed to remove water
1 Vadalia onion, diced
1/4 cup chopped parsley
1/2 teaspoon nutmeg
1 generous pinch cayenne pepper
salt and pepper to taste
1 1/2 cups heavy cream
1/2 cup bread crumbs
Place he chicken with the spinach, onion, chopped parsley, nutmeg, cayenne pepper and seasonings in a mixing bowl and mix together. Once those ingredients are thoroughly combined stir in heavy cream and bread crumbs. Take a little of the mixture and form individual cakes. Set aside.
In a frying pan heat a little oil. Add the cakes to the pan making sure they do not stick to the pan. Fry on medium heat until cakes are cooked thoroughly. Serve immediately.