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RECIPE: Spicy Chicken Cakes with Horseradish Aioli

17 years ago

This is from Cooking Light. Made them the other night, and they are really good!

Spicy Chicken Cakes with Horseradish Aioli

CAKES:

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

AIOLI:

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.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

My notes: The patties are really loose prior to cooking and fall apart easily once cooked. I would use a little more chicken next time around.

Linda

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