Spicky Chicken Cakes with Horseradish Aioli

By jill3739

5 Stars

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.

Ingredients

• Cakes:
• 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
• Aioli:
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons prepared horseradish
• 1 teaspoon bottled minced garlic
• 1/8 teaspoon salt

Preparation

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.

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.