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Recipe from: thibeaultstable Image Credit: Ann |
Spicy
Chicken Cakes
“I usually
serve them with either a lemon garlic aioili or with a tomato and black olive
salsa. But they are just as good served
without a sauce.” Ann
Ingredients:
2 (1
1/2-ounce) slices whole wheat bread
1 pound
skinless, boneless chicken breast
1/4 cup
chopped fresh chives
3 tablespoons
low-fat mayonnaise
1 teaspoon
Cajun seasoning
1/4 teaspoon
salt
2 large egg
whites
2 teaspoons
canola oil
NOTE: I used real Hellmans, not low-fat and
I added a minced garlic clove and cayenne
pepper in place of the cajun
seasoning.
NOTE: Made my own Aioli. A garlic Lemon
Aioli using the extra egg yolks, and adding 3 large
cloves of garlic, fresh
squeezed lemon juice, lemon zest salt, pepper and olive oil.
HORSERADISH AIOLI:
2 tablespoons
low-fat mayonnaise
2 teaspoons
prepared horseradish
1 teaspoon
bottled minced garlic
1/8 teaspoon
salt
Preparation:
To prepare
cakes, place bread in a food processor; pulse 10 times or until coarse crumbs
measure 1 cup (discard remaining breadcrumbs).
Set breadcrumbs aside.
Place chicken
in food processor; pulse until ground.
Combine
chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg
whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet).
Divide
mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a
large nonstick skillet over medium heat.
Add patties;
cook 7 minutes on each side or until done.
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