10 oz can white meat chicken, undrained
1/2 cup onion, finely chopped
1 jalapeno, seeded and chopped
1 1/2 cups seasoned Italian breadcrumbs, plus 2 Tbs
1/8 tsp garlic powder
a couple of dashes of Tobasco sauce
Place chicken in a mixing bowl and flake with a fork until no large
lumps remain. Add the onion, jalapenpo, salt, pepper, garlic powder,
Tobasco sauce, eggs and 1 cup of the bread crumbs. Mix together
until well combined. If needed, add one or two more Tbs of the
breadcrumbs. It should be the same consistancy as meat loaf.
Shape into a small patty (about 1/4-1/3 cup), and press both sides
into the remaining breadcrumbs.
Heat a non-stick skillet on medium heat until hot. Add about a Tbs
of corn or canola oil. When the oil just starts to smoke, add the
patties and fry until crispy and brown on each side. (You can use
cooking spray instead, I guess, but my mom did it this way and you
really don't use that much oil.)
Drain on paper towels and salt and sprinkle with lemon juice.