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.