Keftikes de Poyo (Chicken Croquettes)

• 4 large chicken breasts
• 1 medium onion, finely chopped
• 1/2 pound ground beef
• 1/2 cup matzoh meal
• 3 eggs
• 2 tablespoons finely chopped fresh dill
• Salt and pepper to taste
• 2 tablespoons olive oil

1. Poach the chicken breasts in very little water until the meat is very tender and can be easily removed from the bones.
2. Pass chicken and onion through a coarse grinder and mix with beef, matzoh meal, eggs, dill, salt and pepper in a large bowl.
3. Break off egg-sized pieces of the mixture and shape into round, slightly flattened croquettes.
4. Saute gently in olive oil until well browned on both sides.
5. Serve hot or cold.

chicken breasts, onion, ground beef, meal, eggs, fresh dill, salt, olive oil

Taken from cooking.nytimes.com/recipes/10056 (may not work)