|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.
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