Heat 1 ½ tablespoons of olive oil in a large skillet over medium heat for 1 minute. Add the onion and celery and sauté for 3-4 minutes until the onion is translucent. Transfer the mixture to a medium sized bowl and set aside to cool. Do not wash the skillet as you will use it to cook the chicken cakes.

Fold in the rotisserie chicken and refrigerate the mixture for at least an hour.

With a large ice cream scoop, scoop out 12 balls of the chicken mixture and put them on a sheet of waxed paper while you cook the chicken cakes.

Preheat the oven to 300 degrees. Line a large cookie sheet with aluminum foil and spray it with non-stick spray.

In the large skillet, add half the remaining olive oil and 1 ½ tablespoons butter over medium high heat. Add six of the chicken cakes to the pan and cook for 5-7 minutes until the bottom starts to brown. Don’t move them around in the pan for the first 3-4 minutes. After they are golden brown, flip them over and cook for 5-7 minutes on the other side.

Remove the chicken cakes from the pan, place on the cookie sheet and put them in the oven while you repeat the cooking process with the remaining 6 cakes. Place the second batch on the pan in the oven and reduce heat to 250 degrees. Keep warm until you are ready to serve them.

Serves 4