Click to see a close-up

16-18 ounces canned chicken *
1 1/2 teaspoons Old Bay seasoning
2 tablespoons fresh herbs, such as parsley and chives, chopped
2 tablespoons green onion tops, finely chopped
1/4 cup mayonnaise
1 egg
Pinch salt, optional
Pinch pepper
1/4 cup oil

Break the chicken up into very small bits. Squeeze all of the moisture out of the meat. Mix all of the ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 2-4 servings
Can be frozen

* I used two 10-ounce cans of white meat chicken and after draining both cans I ended up with only 10 ounces of meat total. I think the amount called for is the weight before draining because I seemed to have plenty for the recipe. I'm not too happy about paying for 10 ounces of water though. I based the nutritional counts on the actual amount of chicken, not 16-20 ounces.

Per 1/2 Recipe: 572 Calories; 42g Fat; 45g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/3 Recipe: 381 Calories; 28g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 1/4 Recipe: 286 Calories; 21g Fat; 22g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

I made mine into 6 smaller cakes. I needed to serve three people so that seemed the best thing to do. I also think they will be easier to handle in the frying pan at that size. Try not to get these too brown or the shreds of chicken on the edges will turn to sharp shards. I would omit the salt. There's enough salt in the Old Bay and the chicken. These tasted good, but I think crab meat would be much nicer, if I could afford it. Click the photo to see a close-up.

Here's what they look like before cooking:

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