The original recipe calls for a Horseradish Aioli. As much as I love horseradish, I find it way to overpowering for these Chicken Cakes. I usually serve them with either a lemon garlic aioili or with a tomato and black olive salsa. But they are just as good served without a sauce.
Tonight we had them with a side of pasta. The pasta was tossed with butter, garlic, parmesan cheese, fresh chopped parsley and salt and pepper.
Spicy Chicken Cakes
Source: Linda Fries
Spicy Chicken Cakes with Horseradish Aioli
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
NOTE: I used real Hellmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning.
NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive 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.