RECIPE: Spicy Chicken Cakes with Horseradish Aioli

17 years ago

This is from Cooking Light. Made them the other night, and they are really good!

Spicy Chicken Cakes with Horseradish Aioli

CAKES:

2 (1 1/2-ounce) slices whole wheat bread

1 pound skinless, boneless chicken breast

1/4 cup chopped fresh chives

3 tablespoons low-fat mayonnaise

1 teaspoon Cajun seasoning

1/4 teaspoon salt

2 large egg whites

2 teaspoons canola oil

AIOLI:

2 tablespoons low-fat mayonnaise

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, chives, 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 7 minutes on each side or until done.

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

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

My notes: The patties are really loose prior to cooking and fall apart easily once cooked. I would use a little more chicken next time around.

Linda

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Comments (8)

momto4kids
17 years ago
Oh, wow! This sounds wonderful! I just let my Cooking Light subscription lapse. I found I wasn't really making anything...then you post this! Ugh! But, I've cut and pasted this one!
ann_t
17 years ago
Linda, I agree with Deb. I think that they sound wonderful too. But then I love horseradish. I'm saving to try too.

Ann
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homesforsale
17 years ago
I am saving this also!! I KNOW I will like them.
homesforsale
17 years ago
Thinking about this one again..we could use already ground chicken right?
judyalex
17 years ago
I made these last night and they were wonderful. I took Linda's suggestion and used a little more than 1 pound of chicken (1.13 pounds to be exact). I also chilled them for about an hour before forming the patties. Then pressed them in a little panko before frying. They held together great.
doucanoe
Original Author
17 years ago
Glad you liked them, judyalex! Panko would be a nice touch, but I can't get it where I live.
Monique, I can't see why you couldn't use ground chicken from the grocery store. Only difference I think would be maybe a bit more fat in that than grinding your own breasts.
MT4K, I am going to let my Cooking Light subscription lapse when it runs out, too. Most of the recipes I have tried from them have only been so-so. I was surprised this one was a winner!

Linda
san_
17 years ago
gee--that really does sound good, linda--thanx!
jessyf
17 years ago
Linda, some folks here shred fresh bread for subbing for Panko. I can go both ways.

I actually like tempura crispies that the Japanese stores sell.

Cooking Light - they are online, folks! But I'm also going to see if my library carries it, and check out a few issues.