spaghetti squash (see last post for cooking instructions)
1/4 Cup diced celery
Flour (I used about 3 cups for the whole batch)
2 Cups diced carrots
2 Cups crushed fresh crutons
2 Eggs whisked (3-4 eggs will make it breakfast)
1/2 Cup diced chicken breast
2 Teaspoons vanilla extract
1 tablespoon milk
Olive oil to fry with.
Wisk eggs in a separate bowl, with milk and vanilla extract.
Prepare veggies, chicken, crutons, egg mixture. Mix all ingredients together except for the flour.
Add 2 cups of flour to the mixture.
Start to flatten out into a patties, one at a time.
Measure out a half cup of flour for each patty. Add half to the top. Add the other half to the top. Pat a little extra flour into the patty if too liqudy.
Use olive oil, and add about a half inch to the botton of the pan.
Fry on medium heat, until crispy brown on both sides. Flip often to cook evenly.
Make in batches. I cud only fit five at a time with a large wok.
Sprinkle a little italian seasoning on each one.