Instructions: 1. Bring water and 1/8 teaspoon salt to boiling in small saucepan. Add potato and garlic; boil gently, uncovered, for 15 to 20 minutes or until potato is tender. Mash potato and garlic with water until creamy. Stir in 1/2 cup Parmesan. Transfer to large bowl. Let stand until potatoes come to room temperature.

2. Stir in chicken, egg yolk, parsley and lemon juice.

Beat egg white in small bowl until stiff but not dry peaks form. Fold into chicken mixture. Form into 8 elongated patties.

3. Combine bread crumbs and remaining 2 tablespoons Parmesan cheese in shallow pie plate or on sheet of waxed paper. Dredge patties in crumb mixture; place on plate. Refrigerate patties, covered, for at least 1 hour or for up to 3 hours before sauteing.

4. Heat oil in large skillet over moderate heat. When oil is very hot, add patties; cook until golden brown and crisp, about 3 minutes per side. Serve with lemon wedges, if you wish.

Makes 8 patties.

Notes: One cup of leftover mashed potatoes can be substituted for the cooked all-purpose potatoes in Step

1. Add just enough hot water, about 1/4 cup, to loosen potatoes and make them creamy. Continue with Step 1 in recipe.

Can be halved or doubled.

Chicken Pattie Make-Ahead TIP: The patties can be prepared up to 3 hours ahead through Step 3 and refrigerated, covered.

NOTES : A way to use up leftover chicken and mashed potatoes, or any cooked
meat, including crabmeat and shrimp.

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