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1
/
3
cup skim or
low-fat milk
1 tablespoon
all-purpose flour
1
/
2
teaspoon dried
tarragon
1
/
4
teaspoon salt
1
/
8
teaspoon black
pepper
1 teaspoon lemon
juice
1
/
4
cup fat-free egg
substitute or 1 egg,
beaten
1
1
/
2
cups cubed cooked
chicken or turkey
breast meat
1 rib celery, cut in
1-inch pieces
2 green onions, cut in
1-inch pieces
1 cup cooked rice
1
/
4
cup plain dry bread
crumbs
2 teaspoons
vegetable oil
Lemon juice,
if desired
In small saucepan, combine milk, flour, tarragon,
salt, and pepper. Cook and stir over medium heat
until thickened and bubbly. Remove from heat. Add
lemon juice. Stir to mix. Add small amount of hot
mixture to egg substitute. Pour all of egg mixture
into hot mixture. Cook and stir for 1 minute.
Set aside.
Position multipurpose blade in work bowl. Add
chicken, celery, and green onions. Pulse 2 to
3 times, about 2 to 3 seconds each time, until
chopped. Add hot mixture and rice. Pulse 3 to
4 times, about 2 to 3 seconds each time, until
mixed. Shape into 6 patties,
1
/
2
-inch thick. Coat both
sides with bread crumbs.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Add patties. Cook for 5 to
6 minutes per side until thoroughly cooked, turning
once. Drizzle with lemon juice, if desired.
Yield: 6 servings.
Per serving: About 155 cal, 13 g pro, 15 g car,
4 g fat, 30 mg chol, 311 mg sod.
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TARRAGON CHICKEN PATTIES
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