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Category: Main courses

Chicken Patties (Keftes de Gallina)

Chicken Patties (Keftes de Gallina)
Bryan McLellan / For the Times

A very old Rhodesli Sephardic woman once told Joseph Benon he had the gift of sabor. According to the ancient lore of the Spanish Jews, this means he was born with the flavor of Sephardic food in his mouth. "You ... Read more

Total time: 1 hour | Serves 6
Note: From Joseph Benon.

Patties

  • 1 pound ground chicken
  • 1 egg, beaten
  • 1/4 cup matzo meal
  • 2 teaspoons coarsely chopped parsley
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • Pepper
  • 1/2 cup flour
  • 1 egg beaten with 1 teaspoon oil and 1 teaspoon water
  • Oil for frying

Step 1Mix the chicken, egg, matzo meal, parsley, tomato sauce, salt and pepper to taste. The mixture will be very moist. Shape it into 12 patties using wet hands. Coat each patty with some of the flour, then dip in the beaten egg mixture.

Step 2Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the patties in 2 batches until both sides are golden brown, about 2 minutes a side. Drain on paper towels.

Sauce

  • 1 cup chicken broth
  • 1 (14 1/2-ounce) can tomato sauce
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Juice of 1 lemon
  • 3 cloves garlic, crushed
  • Dash sugar
  • 1 onion, minced, optional

Step 1Combine the broth, tomato sauce, water, salt, lemon juice, garlic, sugar and onion, if using, in a saucepan over medium-low heat. Cook until slightly thickened, 30 minutes.

Step 2Heat the oven to 350 degrees.

Step 3Spread half the sauce in the bottom of a 2 1/2-quart casserole. Arrange the fried patties in a single layer on top, then top with the remaining sauce. Bake for 40 minutes.

Each serving:
333 calories; 1,145 mg sodium; 136 mg cholesterol; 18 grams fat; 3 grams saturated fat; 16 grams carbohydrates; 27 grams protein; 1.65 grams fiber.
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