Vegetarian chicken Cakes With Aioli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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think crab cakes, but chicken. not real chicken of course, although you could do that. you could also use an egg as a binder instead of the gluten and cheese. this recipe came about on a day there was no food in the house so i altered a recipe beyond recognition to create food of some kind. i was very pleased with the results. Ingredients:
1 1/2 cups vegetarian chicken pieces, shredded |
1/2 cup breadcrumbs |
1/4 cup light mayonnaise |
2 tablespoons gluten flour |
1/3 cup low-fat cheddar cheese, shredded |
1 teaspoon dill |
1 garlic clove (minced or crushed) |
2 tablespoons basil |
2 tablespoons olive oil |
1 teaspoon honey |
1 teaspoon dijon mustard |
1/2 tomato, chopped |
1/4 red onion, minced |
salt and pepper, to taste |
1/4 cup light mayonnaise |
5 -10 drops tabasco sauce |
1/2 garlic clove (minced or crushed) |
1/2 tablespoon lemon juice |
salt and pepper, to taste |
Directions:
1. mix aioli ingredients in a small bowl and set in the fridge to chill.
2. mix all other ingredients, it should be rather the consistency of uncooked meatballs or thick chicken salad. if too soft add a bit more bread crumbs so it will hold a shape.
3. form into 10 small patties, about 1/2 inch thick max. chill for 10 min.
4. heat a bit of oil to med-low and use a spatula to transfer the patties to the pan gently. you'll probably have to cook half at a time so there's room. add a bit more oil to the pan for the second batch.
5. cook each side till golden brown, try not to turn more then once since they're delicate until they have a crispy outer coating. if needed return the second half to the pan to re-warm before serving.
6. serve with aioli on top or to dip and a light salad on the side.
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