SPICY CHICKEN CAKES WITH HORSERADISH AIOLI

CAKES:
2 slices whole wheat bread
1 lb. skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 Tblsp. low-fat mayonnaise
1 tsp. Cajun seasoning
1/4 tsp. salt
2 large egg whites
2 tsp. canola oil

AIOLI:
2 Tblsp. low-fat mayonnaise
2 tsp. prepared horseradish
1 tsp. bottled minced garlic
1/8 tsp. 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 Tblsp. mayonnaise, seasoning, 1/4 tsp. 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 Tblsp. mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

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

Linda's 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.

Posted by doucanoe (Linda) at the ths.com Recipe Exchange. From Cooking Light.

chopped onions
sliced mushrooms
ground chicken
canned chicken stock
dijon mustard (optional)
hot sauce (optional)
salt and pepper to taste
sour cream or plain yogurt
worcestershire sauce (optional)

Serve over noodles, rice or potatoes. Yum!

TURKEY-CHICKEN PATTIES

Makes 8 medium patties

1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams)
2 slices firm wholegrain brown bread torn into small bits
2 eggs, beaten
1 small onion - minced
1 TBS finely minced almonds or ground almond (optional)
1/4 teasp dry mustard eg. Colman's
1/8 teasp ground sage (optional)
1/2 teasp ground thyme
1 teasp salt
1/4 teasp fresh ground pepper
1/4 teasp ground nutmeg
4 TBS tomato purée or tomate frito (can also be condensed tomato soup) for mixture
plus 2 TBS more for sauce
1/2 cup finely grated carrot
1/2 cup finely chopped or grated celery
1 cup low sodium chicken or veg broth
olive oil for cooking

1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purée.
Mix well together with hands.

2. Divide mixture into 8 portions and form with hands into 8 equal patties.

3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over.
Turn down heat to low, spoon 2 TBS of the tomato purée on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purée, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce.

4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day.

Source: Adaptation of one of my favourite old recipes.

SharonCb

1 pound of ground chicken or turkey
1 cup of chopped onion
¼ cup chopped green pepper (to taste)
2 cloves of chopped garlic

1 8-ounce can of tomato sauce
1 – 12 to 14 ounce can of hot chopped tomatoes with green chilies (Rotel)
1/3 to ½ cup of salsa
1 – 15.25 ounce can of corn, drained (could use frozen or off the cob)
1 – tablespoon of chili powder (I used 1 ½ tablespoon to taste)
1 – tablespoon of cumin (or to taste)
1-teaspoon onion powder
4 – 5 shakes of hot sauce
1 – 16 ounce can of refried beans
1 – 16 ounce container of sour cream
¾ cups shredded cheddar cheese
6 – 10 inch flour tortillas

Brown first 4 ingredients Add tomatoes and spices and simmer until liquid is absorbed, stirring occasionally.
In another saucepan, warm beans. Get sour cream and cheese ready to put on warmed tortillas. Layer beans, meat mixture, sour cream and cheese on tortillas. Fold over and serve warm. Can save calories and use non-fat products.