Spicy Chicken Cakes With Horseradish Aioli Recipes

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SPICY CHICKEN CAKES WITH HORSERADISH AIOLI



Spicy Chicken Cakes With Horseradish Aioli image

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

Provided by KathyP53

Categories     Chicken Breast

Time 45m

Yield 8 cakes

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Heat oil in large nonstick skillet over medium heat. Add patties; cook 7 minutes per side, or until golden brown and cooked throughout.
  • Combine 2 tbsp mayo, horseradish, and garlic in a small bowl. Serve with cakes.

Nutrition Facts : Calories 138.3, Fat 6.1, SaturatedFat 1, Cholesterol 39.6, Sodium 281.5, Carbohydrate 5.6, Fiber 0.8, Sugar 1.2, Protein 14.5

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