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Southwestern Chicken-Corn Cakes

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.

Southern Living JANUARY 2006

  • Yield: Makes 8 servings
  • Prep time: 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
  • Tomato, Basil, and Corn Relish
  • Yogurt Sauce

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.

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