Chicken Cakes With Avocado Mayonnaise and Tomato Salsa

Total Time
32mins
Prep 30 mins
Cook 2 mins

These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.

Ingredients Nutrition

Directions

  1. Mayonnaise:.
  2. Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
  3. Remove from the food processor, place in a bowl and cover the surface with cling wrap.
  4. Salsa:.
  5. Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
  6. Mix in a touch of olive oil and set aside.
  7. Chicken:.
  8. Preheat oven to 180 (350 fahrenheit).
  9. Cook the bacon in a large heavy based pan, until soft.
  10. Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
  11. If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
  12. Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
  13. If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
  14. Add a pinch of salt and pepper and process once again.
  15. The mixture should appear slightly oily and shiny when done.
  16. Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
  17. In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
  18. Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
Most Helpful

These were very tasty! I guessed on the amount of breadcrumbs as it wasn't listed (a little under 1 cup worked for me), and I used fresh coriander in place of both the thyme and the parsley. I think next time I would use lime juice instead of lemon in the salsa and a squeeze of lime in the cakes themselves as well. Thanks darang61! Made for PAC Fall 2007.

AmandaInOz September 17, 2007

I wasn't a big fan of this recipe. The salsa and the avocado mayonnaise both came out well, but I thought that the actual chicken cakes tasted more like sausage than what I was expecting (which was something akin to a crab cake). Maybe this was because the measurements for some of the ingredients (like the bread crumbs) weren't included? In any case, not bad, but just not to my family's liking.

Katy's Kitchen October 10, 2011

OH MY these are great I did not use chicken but I used turkey as that's what I had on hand loved the fresh flavor that the lemon brings and dipped in the avocado mayo it is soo perrrfect!! I hid some away and had for breakfast with an herbed bagel too good. PROPS to you wonderful recipe!!!

McEvil's Wife May 09, 2009

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