Spicy Chicken Cakes with Horseradish Aioli

<p>Spicy Chicken Cakes with Horseradish Aioli</p>
Randy Mayor

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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.