Chef Wayne Hooker
Chef Wayne's Big Mamou, Springfield, MA
- ½ cup bread crumbs
- 1½ cups heavy cream
- salt & pepper to taste
- 1 generous pinch cayenne pepper
- ½ tsp nutmeg
- ¼ cup chopped parsley
- 1 Vidalia onion, diced
- 6 oz frozen spinach, tightly squeezed to remove water
- 2 lbs chicken breast, finely chopped
Place the chicken with the spinach, onion, chopped parsley, nutmeg, cayenne pepper and seasonings in a mixing bowl and mix together. Once those ingredients are combined thoroughly stir in the heavy cream and the bread crumbs. Take a little of the mixture and form individual cakes. Set aside.
In a frying pan, heat a little oil. Add the chicken and spinach cakes to the oil one at a time, ensuring that they do not stick to the bottom of the pan. Fry on a medium heat until cakes are cooked through entirely. Serve immediately.