Spicy Chicken Cakes

Recipe Review: A favorite recipe for a twist on weeknight chicken!

I got a food processor!! Wahoo! So very exciting. This is one of the last major purchases that has held me back from having a fully functioning kitchen with all the necessary gadgets and appliances. Thanks so an amazing sale at Bloomingdale's I now have a Cusinart food processor. I brought it home, unpacked it got to cooking right away.

The summer before I moved to San Diego this recipe was published in cooking light. I remember being so excited when I read it and pestering my mom for when we could make it for dinner. 5 years later i still remember how much I liked this meal, and I have wanted to make it many times since then, but I've never had a food processor. Naturally this was the first thing I made. Its simple and easy to make. Almost all of the prep is done in the bowl of the food processor so it doesn't create a huge mess which is nice. Also you could make the patties ahead of time and just pop them in the frying pan when you get hungry. Finally something different to do for week night chicken!

Spicy Chicken Cakes with Horseradish Aioli
from: Cooking Light
yield: 4 servings

Ingredients
Cakes:
2 slices whole wheat bread
1 lb chicken breasts
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 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. Set aside

Place chicken in a food processor; pulse until ground. Combine chicken, chives, 2 tables spoons of mayonnaise, seasoning, salt egg whites, and breadcrumbs in food processor. Divide mixture into 8 equal portions. shaping each into a patty, 1/2 inch thick. 

Heat oil in a large non stick 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.
Nutrition Info: Serving size- 2 cakes 2 teaspoons aioli. Calories: 242. Fat: 7.1g. Saturated fat: 1.3g. Protein: 29.5g Carbohydrates: 12.5g. Fiber: 0.5g. Cholesterol: 66mg. Sodium: 749mg.

printable recipe

I know I haven't been blogging much lately. Summer seems to bring on all sorts of social obligations that eat up my time. Also my work life has been a mess. What used to be a somewhat predictable schedule has now gone all helter skleter and I never know what to expect. I wish I could do awesome cooking projects every night. I'm hoping that as summer calms down I'll be able to be in the kitchen more. We don't have A/C so its a bit hot for baking projects but I have a whole list of cupcakes I need to make!