It’s been nutty this week. And not in a “I’m so busy doing fun stuff!” but more a stressed “I need more hours in the day to get everything done!” kind of way. I fear the next 2 months are going to be like this, which is both good and bad. The time will fly, which is okay, but it’ll make the bambino’s eventual entrance into kindergarten happen that much sooner, and I’m just not ready for that.

But all that aside, as I alluded to in my Chicken & Potato Pancakes post, it’s almost impossible for me to go more than a week without having chicken slathered in buffalo sauce in one form or another. So I made some Buffalo Chicken Cakes:

I waffled a little about how I wanted to make them. I first thought I’d do them just like the Chicken and Potato Pancakes, then I thought I might do them like I did my Turkey & Stuffing Cakes. But since I never got around to buying bread to use in place of stuffing, I made potato cakes.

They were delicious.

Yield: 4-6

Buffalo Chicken Cakes

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Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Ingredients

• 1 1/2 C cooked chicken breast, cut into bite-sized pieces
• 2 large Russet potatoes, peeled and shredded
• 1/2 C shredded mozzarella cheese
• 2 Tbsp flour
• 1 large egg, lightly beaten
• 1/4 C buffalo wing sauce (like Frank's Red Hot)
• salt & pepper to taste
• 3-4 Tbsp butter

Instructions

In a mixing bowl combine the first 7 ingredients. In a large skillet over medium heat, melt 2 Tbsp of butter.

Using a large scoop, place portions of the chicken mixture in the skillet, and cook 3-4 minutes per side, until golden and crispy.

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I’m rather excited that Jay didn’t eat the extras I set aside…So I have lunch for myself! I do think, though, I might try them with some bread cubes…Just for a little more bulk. Of course, if I liked them at all, to keep with classic buffalo chicken flavors, chopping up celery and carrots to add bulk might be better. But you know me…I love my carbs!

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