Chicken Bistro Cakes - cooking recipe

Ingredients

3 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced
2 cups cooked chicken, chopped
1 1/2 cups fresh breadcrumbs
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 -3 eggs, beaten
4 tablespoons olive oil, diviided

Preparation

Melt the butter is a medium saute pan. Saute onion and celery until tender. Transfer to a large bowl and cool.
Add chicken, bread crumbs and seasonings; stir in the eggs. Form cakes, uising a packed 1/3 cup measuring cup, lightly pressing to make a 3\" cake. Transfer to cookie sheet or plate. Chill 15 minutes. (Don't skip the chilling - it helps the cake hold together).
Heat 2 T. oil in a nonstick pan over medium-high heat. Saute 1/2 the cakes. Add remaining oil and saute remaining cakes.