Chicken Cakes With Avocado Mayonnaise and Tomato Salsa
photo by DianaEatingRichly
- Ready In:
- 32mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Mayonnaise
- 1 avocado
- 3 tablespoons whole egg mayonnaise
- flaked sea salt
- black pepper, corn mill
-
Salsa
- 2 vine ripened tomatoes (seeded and finely diced)
- 1⁄2 purple onion (finely diced)
- 2 tablespoons chopped flat leaf parsley
- 1 lemon, juice of
- flaked sea salt
- black pepper
- extra virgin olive oil
-
Chicken
- 8 slices bacon (finely chopped)
- 600 g boneless skinless chicken thighs
- breadcrumbs
- 1 egg
- 3 birds eye chilies (finely chopped)
- 1 lemon, zest of
- 1⁄2 tablespoon chopped fresh thyme (dried ok)
- flaked sea salt
- black pepper
- extra virgin olive oil
directions
-
Mayonnaise:
- 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.
- Remove from the food processor, place in a bowl and cover the surface with cling wrap.
-
Salsa:
- Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
- Mix in a touch of olive oil and set aside.
-
Chicken:
- Preheat oven to 180 (350 fahrenheit).
- Cook the bacon in a large heavy based pan, until soft.
- 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.
- If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
- Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
- If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
- Add a pinch of salt and pepper and process once again.
- The mixture should appear slightly oily and shiny when done.
- Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
- In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
- Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
Reviews
-
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.
-
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.
see 1 more reviews
Tweaks
-
use maldon sea salt flake. 1 teaspoon. make 4 instead of 6. no black pepper spoils the fresh taste of the chicken. no avocado no mayonise. no tomatoes. no onion. no parsley. try lemon grass and rosemary bring to boil with low fire simmered. chuncks of boneless chicken breast meat, egg can be used but omega egg only 1. self raising flour 50g for 4 patties. mix with egg and flour. no breadcrumbs add diced portbello mushrooms. round the patties, simmer in rosemary and lemongrass broth for 30 minutes. extract and grill in oven for 5 minutes for that golden brown texture.
-
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.
RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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