Spicy Chicken Cakes with Horseradish Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dish up this tasty variation on the classic crab cake in less than 40 minutes. The aioli (ay-OH-lee) topping is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated. Ingredients:
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 |
2 tablespoons low-fat mayonnaise |
2 teaspoons prepared horseradish |
1 teaspoon bottled minced garlic |
1/8 teaspoon salt |
Directions:
1. 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.
2. 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.
3. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
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