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.
I make this recipe with ground turkey and it's been a winner in my house for years. Even my 2yr old toddler enjoys these.
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 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 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.
This recipe is in steady rotation. Always a hit. Depending on the size of the chicken breasts I'm using, I sometimes need to add another egg white. The cakes should be very moist when they go into the skillet. I serve with redskins and asparagus, which I roast at 475 for 30 and 15 minutes, respectively. Dinner's made in a little less than an hour start to finish with enough time during cooking to wash all your dishes!
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.
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.
I rarely make recipes more than once, but this has been in steady rotation for several years in my kitchen. It is a great casual meal. Just make sure not to use pre-ground chicken, which will result in a bland final product. I always serve with roasted asparagus, and sweet potatoes. One of my favorites!
I was hesitant to make this recipe at first, but I am so glad I did, these were delicious! This is a great way to use up left over chicken. The horseradish aioli is a dead ringer for the store bought version of a horseradish cream sauce I usually buy, I am so happy to have a healthy version of it to make on my own now. I will definetly make this recipe again.
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.
The only reason I gave this 3 stars is because its not something I would serve at a dinner party but otherwise I would have given it 4 stars because it was tasty. I agree with the other reviewers that it wasn't very spicy, even after I doubled the cajun seasoning and added a few dashes of hot sauce. I also omitted the salt. I tripled the aioli, because my husband loves extra sauce. He really enjoyed. I am not a horseradish fan so I served over a salad with blue cheese dressing, although ranch probably would have been better. A good recipe and I will make again with a more few adjustments for spice.
This recipe is awesome! The chicken is very flavorful and moist. It is so good that my friends have asked me for the recipe.
I love these! They are now my favorite food. I make a lot at one time because they make great leftovers.
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.
This is one of my favorite recipes, and a regular on my table. The cakes are delicious and reheat well, and the sauce is nice and spicy. I serve it with garlic mashed potatoes and a side of roasted asparagus.
The chicken recipe is good, but the Aioli is fantastic! My kids beg me to roast potato wedges so they can dip them into the sauce! yummy!
I've made these as written, and also as chicken burgers. Both ways are great! For the chicken burgers I omitted the cajun seasoning and instead used cilantro, cumin and coriander for a spanish flavor. Topped with fresh guac, vidalia onion, lettuce and tomato and served on a whole wheat bun. Yum! My only advice is to be sure to use the fresh bread crumbs. I used dried once in a pinch (I already had raw chicken breast in my food processor) and the patties were much more dense. Fresh bread crumbs are a must!
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.