Leftover roast chicken fritters (for lack of a better name)

Ingredients

• 1 ½ cup leftover roast chicken, shredded, - chopped, and shredded again
• 2 stalk celery, peeled and diced
• 1 tsp lemon juice
• Bread, several slices, soaked in milk
• Bread crumbs or crumbled crackers
• 1 tbsp sweet paprika
• ½ tbsp garlic powder
• ½ tbsp sumac
• ½ tbsp oregano or Italian seasoning
• 1 tbsp chopped parsley
• 1 large egg
• Salt
• Pepper
• Olive oil

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Preparation

• Combine the chicken, celery, lemon juice, parsley, and spices, along with a pinch of salt and several grindings of pepper.
• Squeeze the bread to remove most of the milk, and add to mixture.
• Add one egg and mash together with your hands. See where you're at. You want the mixture to have the consistency of a meatball. Likely it will be too wet at this stage, so you'll want to add bread crumbs or crumbled crackers. Eventually, it should hold together well enough to make a small ball that doesn't stick to your hands.
• Heat a pan and make a tiny patty. Fry it quickly and taste. Then make adjustments to mix for seasoning. Make patties by first rolling into a ball slightly larger than a walnut, and then flattening.
  
• Fry in olive oil until golden on both sides.
• Serve with a sauce of your choosing (our favorite simple sauce these days is equal parts water and sour cream, with a nice bit of chopped dill, some sumac, and a little lemon juice).

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