Directions

1. Preheat oven to 350 degrees F. Heat olive oil in skillet over medium high heat.
2. Add the peppers and onions to the skillet. Cook until tender, about 4-5 minutes. Add the garlic and cook until fragrant, another 30 seconds. Remove from heat.
3. In a medium mixing bowl, combine tomato, chicken, lemon juice, mustard, mayonnaise, tarragon, parsley, seasoning, and rice.
4. Mix in vegetables. Add the eggs and mix until well combined, making sure chicken is well incorporated.
5. Make 8 equal sized portions of the mixture and roll into a ball. Flatten to 3/4" thick.
6. Bake chicken cakes for 5-7 minutes on a baking sheet. Flip and cook additional 5 minutes until browned. Serve warm.

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