| 1 | Bring water and 1/8 teaspoon salt to boiling in small saucepan. |
| 2 | Add potato and garlic; boil gently, uncovered, for 15 to 20 minutes or until potato is tender. |
| 3 | Mash potato and garlic with water until creamy. |
| 4 | Stir in ?cup parmesan. |
| 5 | Transfer to large bowl. |
| 6 | Let stand until potatoes come to room temperature. |
| 7 | Stir in chicken, egg yolk, parsley and lemon juice. |
| 8 | Beat egg white in small bowl until stiff but not dry peaks form. |
| 9 | Fold into chicken mixture. |
| 10 | Form into 8 elongated patties. |
| 11 | Combine bread crumbs and remaining 2 tablespoons parmesan cheese in shallow pie plate or on sheet of waxed paper. |
| 12 | Dredge patties in crumb mixture; place on plate. |
| 13 | Refrigerate patties, covered, for at least 1 hour or for up to 3 hours before sauteing. |
| 14 | Heat oil in large skillet over moderate heat. |
| 15 | When oil is very hot, add patties; cook until golden brown and crisp, about 3 minutes per side. |
| 16 | Serve with lemon wedges, if you wish. |
| 17 | makes 8 patties. |
| 18 | notes: one cup of leftover mashed potatoes can be substituted for the cooked all-purpose potatoes in step Add just enough hot water, about ?cup, to loosen potatoes and make them creamy. |
| 19 | Continue with step 1 in recipe. |
| 20 | can be halved or doubled. |
| 21 | nutrient value per serving 328 calories, 25 g protein, 20 g fat, 12 g carbohydrate, 471 mg sodium, 114 mg cholesterol. |
| 22 | chicken pattie make-ahead tip: the patties can be prepared up to 3 hours ahead through step 3 and refrigerated, covered. |
