Southwestern Chicken-Corn Cakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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EASY ENTRÉES Finalist. AMERICAN DAIRY ASSOCIATION Brand Winner. To make this recipe even more healthful, substitute light or reduced-fat mayonnaise in the cakes, and coat the skillet with cooking spray instead of olive oil. Ingredients:
1 (11-ounce) can mexican-style corn, drained |
1 (4.5-ounce) can chopped green chiles, drained |
1 cup fine, dry breadcrumbs, divided |
2 large eggs, divided |
4 cups chopped cooked chicken |
1/3 cup jarred roasted red bell peppers, drained and chopped |
1/3 cup chopped red onion |
1/4 cup hellmann's or best foods real mayonnaise |
2 1/2 teaspoons dijon mustard |
2 teaspoons salt-free herb-and-spice seasoning |
2 teaspoons chopped fresh basil |
2 teaspoons chopped fresh cilantro |
2 1/2 tablespoons olive oil |
romaine lettuce leaves |
tomato, basil, and corn relish |
yogurt sauce |
Directions:
1. Remove 1/4 cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add 1/2 cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.
2. Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.
3. Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.
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