Spicy Chicken Cakes With Horseradish Aioli |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are really good as an entree or on a bun. I'd make them a little larger if putting on a bun. Not too spicy, kids should love them. I used only 1/2 tsp of garlic in the sauce and used regular mayo. I also sauteed these in olive oil and used closer to 2 tbsp. oil vs. 2 tsp. From Cooking Light Magazine Ingredients:
3 ounces sliced whole wheat bread (2 slices) |
1 lb boneless skinless chicken breast |
1/4 cup chopped fresh chives |
3 tablespoons light mayonnaise |
1 teaspoon cajun seasoning |
1/4 teaspoon salt |
2 large egg whites |
2 tablespoons light mayonnaise |
2 teaspoons prepared horseradish |
1 teaspoon bottled minced garlic |
2 teaspoons canola oil |
olive oil, for skillet |
Directions:
1. Plce bread in a food processor. Pulse 10 times or until coarse crumbs. Measure 1 cup (you can freeze extra crumbs for later use). Set crumbs aside.
2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayo, seasoning, 1/4 tsp salt, egg whites, and bread crumbs in a medium bowl. Mix well (mixture will be wet). Divide into 8 equal portions (or six for chicken burgers), shaping each into a 1/2 thick patty.
3. Heat oil in large nonstick skillet over medium heat. Add patties; cook 7 minutes per side, or until golden brown and cooked throughout.
4. Combine 2 tbsp mayo, horseradish, and garlic in a small bowl. Serve with cakes.
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