Southwestern Chicken-Corn Cakes

Southwestern Chicken-Corn Cakes Recipe
EASY ENTRÉES Finalist. AMERICAN DAIRY ASSOCIATION Brand Winner. To make this recipe even more healthful, substitute light or reduced-fat mayonnaise in the cakes, and coat the skillet with cooking spray instead of olive oil.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Fry: 8 Minutes

Ingredients

1 (11-ounce) can Mexican-style corn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup fine, dry breadcrumbs, divided
2 large eggs, divided
4 cups chopped cooked chicken
1/3 cup jarred roasted red bell peppers, drained and chopped
1/3 cup chopped red onion
1/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
2 1/2 teaspoons Dijon mustard
2 teaspoons salt-free herb-and-spice seasoning
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh cilantro
2 1/2 tablespoons olive oil
Romaine lettuce leaves

Preparation

1. Remove 1/4 cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add 1/2 cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.

2. Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.

3. Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.

Note:

George R. Yates, Dallas, Texas,

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note