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1
Line a cookie sheet with foil and place bacon on it and bake in the oven at 375 degrees for about 8 minutes.
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2
They shouldnt be too crispy at this point because they will continue to cook once in the pan and in the cake itself.
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3
Next, dice up an onion and grate or mince the garlic cloves.
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4
Add the butter to a non-stick skillet and add the onions and garlic.
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5
You can season them with salt and pepper if you like at this point.
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6
Next, drain the cans of chicken and roughly chop it.
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7
Remove the onions from the pan and put the chicken in.
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8
Allow the chicken to brown a bit.
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9
Cut up the turkey bacon and add it to the pan where the chicken is.
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10
Add the onion and garlic in, too.
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11
Combine these ingredients well and brown a little more on medium heat.
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12
Using a large bowl, place the following finely sliced scallions and prepared instant mashed potatoes (according to the package instructions), mustard, and eggs.
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13
Blend all of this well with a spatula.
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14
Dont do it with your hands unless youve allowed the chicken-bacon-onion mix to cool down a bit.
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15
I burned my hands a little yesterday- not fun.
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16
Next add the cheese and breadcrumbs.
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17
Form the patties and lightly dust them in bread crumbs.
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18
Do not egg and batter them, as it will create too thick a crust for this flaky cake.
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19
But thats just my humble opinion.
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20
Place the patties on a foil lined cookie sheet and bake at 400 degrees for about 20 minutes or until golden brown.
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21
For the Sauce
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22
In a bowl combine the honey, mustard, and mayo.
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23
Whisk really well to avoid little mayo clumps.
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24
You really have to put your back into this because no-one likes a clumpy sauce.
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25
Then add the water, oil, vinegar, lemon juice, and lemon zest and whisk briskly again.
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26
Add the remaining ingredients and combine well.
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27
Serve over the cake or use as a salad dressing.
