Wednesday, January 15, 2014

Spicy Chicken Cakes

Spicy Chicken Cakes
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


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.


2 tablespoons low-fat mayonnaise

2 teaspoons prepared horseradish

1 teaspoon bottled minced garlic

1/8 teaspoon salt


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.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

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