"Recipes are meant to be shared"...Ann Thibeault

Sunday, December 20, 2009

Spicy Chicken Cakes


Dinner tonight was Spicy Chicken Cakes. One of those dishes that Moe and I both like but I haven't made them in a while.   Linda (Doucanoe) shared this recipe on the Gardenweb's Cooking Forum a few years ago.  

   The original recipe calls for a Horseradish Aioli.  As much as I love horseradish, I find it way to overpowering for these 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.


Tonight we had them with a side of pasta.  The pasta was tossed with butter, garlic, parmesan cheese, fresh chopped parsley and salt and pepper.


Spicy Chicken Cakes
==========================================
Source:  Linda Fries
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

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.

HORSERADISH 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.

7 comments:

  1. I love these chicken cakes! Yours looked perfectly cooked, and I love the idea of serving them with a side of pasta. Very nice!!

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  2. Your chicken cakes look great! Pasta, yum!

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  3. Yumm Ann these look great...my kids would love these!

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  4. oh i love these and i first for the recipe from you years ago at gw!

    wanted to wish you a very merry chritmas and thank you for sharing you pics at fws!

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  5. These look delicious Ann and your pasta is a perfect side.

    It's dangerous to visit your site... I always leave hungry, dreaming about your fabulous food. ;) xo

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  6. ♫ Wishing you a very Merry Christmas, Ann & thank you for all the wonderful dishes you've taught me how to make this past year! ♫

    fondly,
    Rett

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