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Chicken cakes

18 years ago

A while back someone made a recipe for chicken cakes, like crab cakes, with an aoili. There were pics, too. I meant to copy the recipe, didn't, and now I can't find it. Can someone direct me to the proper post?

Thank you!

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Comments (10)

User
18 years ago
Julie the recipe is the second one down , posted by Doucanoe. Ann T made these awhile back and raved about them. They are on my to do list but I'll have to play down the spices for the resident wimp.

Linda or Ann , if you read this, do you think ground chicken would work rather than chopping your own or would it be to fine?

Here is a link that might be useful: Spicy Chicken Cakes
jillq
18 years ago
I make this recipe and the recipe calls for grinding the chicken in a food processor and that is what I do. It is very good.
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lindac
18 years ago
Raw ground chicken has a very different texture than cooked chicken pulsed in the food processor....and it's so easy to do...just be very careful not to over process or you have chicken paste...or glue. Besided you can't beat lovely white meat chicken vs unknown chicken whatever ground.
I am heading to the church in a moment to Cuisinart chop 15 pounds of chicken for sandwiches.
Buy boneless skinless chicken breaste, poach in either chicken broth or a court boullion or white wine or a mixture....just simmer for about 20 minutes cool and chop.
Sounds good!
Linda C
doucanoe
18 years ago
I grind my chicken in the FP, too Sharon. Really easy and as Lindac said you know what "pieces parts" you are getting!

Hope you like them as much as I do, Julie!

Linda
User
18 years ago
Linda's recipe is wonderful. Sharon, I grind the chicken breasts in the FP too. Very easy. And I think what makes this recipe so good is the white breast meat. If you buy it already ground make sure that it is just breast and not dark meat.

I did another version of Linda's recipe the other day, and
. Seasoned slightly different and served in a sauce.
User
18 years ago
Thanks guys , I will use a poached breast, just that I have some ground breast in the freezer and thought I might use that.

As I mentioned I will have to adjust the spices for Clive. Ann what did you use in the meatball version?
User
18 years ago
Sharon, Is there a reason that you plan to poach the breast first? The recipe calls for raw chicken. They definitely won't be the same made with ground poached chicken.

I'd use the ground that you already have since it is breast meat.

The meatballs were so good Moe eat the leftovers for lunch the next day. And you know what he thinks of leftovers. LOL!

For the meatballs I used Carol's spicy chicken cakes as my guideline and seasoned it with the chives, garlic,hot red pepper flakes and some parmesan cheese. I used one whole egg and and one egg white and I leftout the mayonnaise. Rolled the meatballs in some fresh bread crumbs and fried. They browned quickly so I placed them in a 300F oven while I fried the remaining meatballs. Wanted to make sure that they were cooked all the way through.

For the sauce I made a roux with butter and flour, used homemade turkey broth for the liquid. Simmered it with a cracked garlic clove (which I removed later) and just before serving sprinkle in a little Parmesan cheese. And then for good measure I also squeezed half a lemon into the sauce. Poured the sauce over the meatballs, sprinkled with a more chopped chives and served. The sauce would have been good with just the lemon or just the parmesan. Just do it to your own taste. Kind of like a Greek Avgolemono sauce.

Next time I make them I'm going to serve them in a light tomato sauce over pasta.
User
18 years ago
OOPS!! Correction. This was Linda's (Doucanoe) recipe not Carols. Sorry Linda.

Ann
User
18 years ago
I think I was thinking of Linda's post when I said poached. Didn't have the recipe in front of me....no poaching!

The meatballs sound good too...cutting and pasting as an add on to Linda's recipe.
mtnester
18 years ago
As some of you know, my DH is on a soft diet, and there are lots of "regular" foods he can't eat now. A few days ago, inspired by this thread, I poached some chicken breasts. When they were cool, I shaved the meat with a sharp knife (since I don't have a food processor) and minced it finely. I made chicken cakes somewhat differently from Linda/Doucanoe's recipe: I used seasoned bread crumbs, low-fat mayo, an egg, minced onion, poultry seasoning, and paprika (the bread crumbs and mayo were in roughly the same proportion I use for crab cakes). I didn't have the ingredients on hand for the aioli sauce, but the chicken cakes were good anyway!

Sue

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