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Spicy Chicken Cakes with Horseradish Aioli

Spicy Chicken Cakes with Horseradish Aioli
Randy Mayor
Yield

4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

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

  • Cakes:
  • 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
  • Aioli:
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 teaspoon bottled minced garlic
  • 1/8 teaspoon salt

Nutrition Information

  • calories 242
  • caloriesfromfat 26 %
  • fat 7.1 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 1.3 g
  • protein 29.5 g
  • carbohydrate 12.5 g
  • fiber 0.5 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 749 mg
  • calcium 44 mg

How to Make It

  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.