Chicken And Potato Pancakes Recipes

Steps:

• Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
• Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
• Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.

Steps:

• Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but
• not be pasty. Season with 1/2 teaspoon salt and freshly ground black pepper. Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through.
• Serve over a green salad or with cabbage. Delicious topped with sour cream.

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.