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

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).