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Spicy Chicken Cakes with Horseradish Aioli

By 5:30 AM , ,

This is another one of those recipes that I've had around for a few years and just never got around to making it. So yesterday I had set out chicken breasts and had no idea what I wanted to do with them. I didn't wantto stuff them or grill them and then I came across this little gem

I tweaked it just a bit. The original recipe called for chives and I had none, so I substituted green onion. I used a whole wheat hamburger bun instead of 2 piece of whole wheat bread from a loaf. I also added more seasoning because Hubby and I tend to like spicier things.

We both really liked these. They are light, but flavorful. They are also super easy.

Spicy Chicken Cakes with Horseradish Aioli
Adapted from Cooking Light

2 (1 1/2-ounce) slices whole wheat bread or 1 whole wheat hamburger bun
1 pound skinless, boneless chicken breast
1/4 cup chopped green onion
3 tablespoons olive oil mayo
1 1/2 teaspoons blackening/jerk seasoning (I used some we picked up in St. Maarten)
1/4 teaspoon salt
2 large egg whites
2 teaspoons olive oil

2 tablespoons olive oil mayo
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, green onion, 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 4 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

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