Almond Fricatellae

• 2 ounces blanched ground almonds
• 38 cup milk
• 1 12 teaspoons rose water
• 1 lb boneless skinless chicken breast
• 12 teaspoon salt
• 23 cup Bulgar wheat, ground fine in a coffee grinder
• 5 egg whites
• 1 tablespoon sugar

1. Mix ground almonds with rosewater and 1/4 cup milk.
2. Set aside.
3. Poach chicken breasts in lightly salted water about 10 minutes.
4. Cut chicken breasts into large chunks and run them through a blender or food processor, using 1-2 egg whites and remaining milk if necessary to make them sufficiently liquid to blend.
5. Combine chicken, remaining egg whites, almond mixture, and remaining ingredients.
6. Form into patties.
7. Pour oil 1/2" deep in a skillet or frying pan.
8. Heat to 375F Carefully slide patties into hot oil with a pancake turner.
9. Fry 1-2 minute on each side until brown.
10. They are good served with salt sprinkled over them.

almonds, milk, water, chicken breast, salt, bulgar wheat, egg whites, sugar

Taken from www.food.com/recipe/almond-fricatellae-340281 (may not work)