Randy Mayor
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.

How to Make It

Step 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.

Step 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.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Step 4

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

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Ratings & Reviews

jlwhurley's Review

December 01, 2008
I really liked this - very easy and grinding the chicken was easier than I thought it would be. I used one whole egg instead of 2 egg whites. I loved the aioli.

drea99's Review

March 01, 2011
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.

RBN1122's Review

June 16, 2010
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.

cjbuddy's Review

March 25, 2010
Wow! This is delicious. Cut the recipe in half but made just as directed. This will be in the rotation for sure. Served with mashed sweet potatoes and roasted baby broccoli. The aioli really makes this.

13ladyjane's Review

September 08, 2010
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!!

JenAbigail's Review

October 16, 2009
I LOVE this receipe. I have been using it for years, and it never turns out bad. All of my family looks forward to these. Now you can even get whole wheat bread crumbs if you don't want to make your own--I haven't tried that yet, but I plan to.

saracat's Review

September 07, 2009
I thought these were just ok; though my dinner guests liked them. I made them as directed and found the chicken to be moist, but the flavor could have been better; maybe more Cajun seasoning next time. I also thought the aioli was too mayonaisey; maybe more horseradish. I will probably play with this recipe in the future. I served this as shown with mashed sweet potatoes and broiled asparagus.

Kalibra's Review

June 16, 2010
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.

KRedden's Review

August 26, 2011
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!

crusnock's Review

April 18, 2010
These cakes were simple to make and surprisingly flavorful. We increased the horseradish to 1 Tbsp, because the mayo overwhelmed it in the portions listed in the recipe.