assignmentPREPARATION
Place breast meat and thigh meat in a food processor and pulse until the meat is ground down to about pea sized pieces. Try not to over process. Divide mixture in half.
In a large saucepan, melt butter and, over medium heat, sauté peppers, onion, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
Add half of the ground chicken meat and stir and cook until cooked through, about 3 minutes. Set aside to cool completely.
Add raw chicken and cooled mixture from sauté pan and mix. Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in refrigerator to firm up for at least 30 minutes.
Heat a large, flat griddle pan over medium heat and add half of the oil and half of the butter.
Since you are dealing with raw chicken, use a thermometer to probe into one side of the cooked cakes to be sure it reaches at least 150° F before removing to a platter. Repeat for second batch. If you have 2 griddle pans or a large griddle, you can cook all at once.