Ingredients:
1 lb ground chicken
1 lb button or cremini mushrooms, sliced
1 small onion, diced small
2 large eggs
1/2 cup Panko bread crumbs
2 Tbsp Olive oil for the mushrooms plus more to saute patties
1 1/2 tsp Salt and ½ tsp Pepper, or to taste
1/2 cup flour for dredging the meatballs
Instructions:
Saute mushrooms over med/high heat until softened and lightly browned.
Mince in a food processor, or chop fine.
In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1 Tbsp mayo, 1/2 cup bread crumbs and 11/2 tsp salt and 1/2 tsp pepper (or to taste).
Using an ice cream scoop, place one scoop of the mixture at a time into the flour.
Dredge both sides.
Flatten with hands to create a small patty.
Tap off excess flour.
Heat 2-3 Tbsp of oil in a nonstick skillet.
Once oil is hot, add the meat cakes.
Cover and cook until golden on both sides.
Cook about 4 minutes on the first side.
Turn, and cook 2-3 minutes on the other.
Wipe your skillet with a paper towel between batches and add more oil as needed.
Place patties on a plate in the oven to keep warm.
NOTE: It is of great importance to cook the covered to maximize the moistness.
Serve with Egg Noodles or Mashed Potatoes.