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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


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


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.


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