Chicken And Spinach Cakes

Directions

1. In a large saucepan, heat 2 Tbsp. extra virgin olive oil. Add in the sliced shallots and cook over moderate heat till light golden brown, 5 to 7 min. Set aside.
2. Place bacon in food processor and pulse till finely minced. Transfer bacon to a large bowl. Add in chicken (in 2 batches) to the food processor and pulse till chopped. Add in to the bowl with the bacon. Next add in thawed spinach, heavy cream, 1/3 c. bread crumbs, cooked shallots, 1 tsp. black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 c. of mix into little round cakes. (May freeze at this point for future use.)
3. Preheat oven to 400 degrees. In a shallow bowl, mix 1 c. bread crumbs with the remaining 1/2 tsp. black pepper. Coat the cakes with the bread crumbs.
4. Heat 2 Tbsp. extra virgin olive oil in a large skillet over moderately-high heat. Add in 8 of the cakes and fry, turning once till browned, about 3 min per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 min till hard and done. Serve hot.
5. This recipe yields 12 servings.
6. Comments: These will remind you of crab cakes (no crab, of course); this recipe is well worth the effort. Smaller cake would make a wonderful appetizer for a party and larger one for a luncheon entree. ...Peggy