Spicy Chicken Cakes with Horseradish Aioli

By gvcathy

Ingredients

• Cakes:
• 2 slices whole wheat bread
• 1 lb skinless, boneless chicken breast
• 1/4 C chopped chives
• 3 T low fat mayo
• 1 tsp Cajun seasoning
• 1/4 tsp salt
• 2 large egg whites
• 2 tsp canola oil
• Aioli:
• 1 T low fat mayo
• 2 tsp prepared horseradish
• 1 tsp minced garlic
• 1/8 tsp salt

Preparation

Step 1

Place bread in food processor; pulse until coarse crumbs. Use 1 C (discard remaining crumbs) and set aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 T mayo, seasoning, salt, egg whites and breadcrumbs in medium bowl. Mix well (it will be very moist). Divine into 8 equal portions, shaping each into a 1/2" thick patty.

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

To prepare aioli, combine all ingredients in small bowl and serve with chicken cakes.

Serving size: 2 chicken cakes and 1-1/2 tsp aioli

242 cal/1.3g sat fat/29.5g protein/12.5g carb/0.5g fiber/66mg chol/749mg sodium per serving