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.
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
How to Make It
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.
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.
Heat oil in a large nonstick 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.
I added 1/2 tsp additional cajun seasoning as recommended from other reviewers. I also decreased the amt of garlic in the sauce and increased the horseradish. The cakes were great alone, but with the sauce it was excellent.
I've made this many, many times, always very happy with the results. I have always used ground chicken for the convenience. My cajun seasoning has salt in it, so I do not add the additional 1/4 tsp. Also, have always used green onion over chives since I rarely have chives on hand. Love this recipe. The cakes are always very "wet" when they go into the pan but they always take shape when cooking. I use all the breadcrumbs instead of measuring to 1 cup, though I doubt it is much more than a cup anyway.
We really like this recipe - I make a double batch and freeze for later meals. I also make them a bit larger and serve them burger style on toasted ciabatta bread with the aioli, some fresh arugula or spinach, and roma tomatoes. Makes for a healthy burger night!
This is one of my daughter's favorite recipes, easy and relatively quick to make. I do make a double batch (because it is so scrumptious!) but watch the salt.... it doesnt need to be fully doubled. I use at least a tbsp of cajun seasoning for a single batch, plus a few dashes of franks red hot, a little cayenne, and some crushed red pepper. I have also added minced jalapeno and it is fab. I grind my own chicken and use high fiber multigrain bread (adding a bit more if the mixture is just *too* wet). Usually serve with asparagus or green beans (steamed or roasted with lemon and garlic) and cajun roasted sweet potato fries or roasted yukon gold potatoes. Yum :) This can definitely be a good special occasion dinner, with a little practice. Also, letting the cakes rest in the fridge helps the flavor and eases the goopiness for cooking.
I ground my chicken breasts fresh and was happy with the overall result. Next time I might add more spices since I found it a little bland. The aioli was delicious though. I served with roasted asparagus spears.
This recipe is fantastic and I now have to make a double recipe for my family of five because I was tired of hearing,"There aren't any more??"
I didn't alter the recipe in any way and usually serve with brown rice and some kind of vegetable. It's so great--we couldn't love it more!!
I tried this recipe and saw so much potential. Because I was using raw chicken I couldn't taste it as it cooked but mine lacked so much flavor. So the next time I make, I am going to add more seasonings to give it a kick the sauce was really good though.
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