2 cups cooked chicken, chopped
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups milk
1/4 cup onion, chopped
1/4 teaspoon nutmeg
Salt and pepper to taste
1/4 cup fresh parsley, chopped
2 eggs, beaten
1 cup bread crumbs
Vegetable oil for frying Directions
Melt
the butter in a saucepan over medium heat. Add the chopped onion and cook until translucent.
Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Gradually whisk in the milk, making sure there are no lumps, and cook until the mixture thickens into a creamy sauce.
Add the chopped chicken, nutmeg, salt, pepper, and parsley to the sauce. Mix well and cook for another 2 minutes.
Remove the mixture from the heat and let it cool. Once cooled, refrigerate for at least 1 hour to firm up.
Shape the cooled mixture into small oval patties.