Spicy Chicken Cakes with Horseradish Aioli

Spicy Chicken Cakes with Horseradish Aioli Recipe
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.


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


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


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.

Karen Levin,

Cooking Light

July 2006
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