Chicken Cakes With Avocado Mayonnaise and Tomato Salsa

"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."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by mistyki11r photo by mistyki11r
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by AmandaInOz photo by AmandaInOz
Ready In:
32mins
Ingredients:
21
Serves:
6
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ingredients

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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.

Questions & Replies

  1. Can these be made a day ahead and cooked per order or would the breadcrumbs get soggy
     
  2. Has anyone just used ground chicken?
     
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Reviews

  1. 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.
     
  2. These are excellent...made a big batch for NewYears Eve...actually put them on slider buns. I also added some chipotle seasoning to goose up the flavor a bit...compliments the aioli very well. Will most certainly make again!
     
  3. Oh my goodness these were SO good! The chicken patties taste a lot like bacon, which was good to us! I made as written except for adding the juice of one lemon to the avocado mayo.
     
  4. We enjoyed it. Different flavors than I'm used to, but good none the less.
     
    • Review photo by mistyki11r
  5. 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.
     
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Tweaks

  1. I followed the recipe exactly except to add tempero (brasilian seasoning) to both the chicken and the salsa. If i made it again I'd cut back on the thyme.
     
  2. Just added some chipotle seasoning...
     
  3. I made as written except for adding the juice of one lemon to the avocado mayo.
     
  4. 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.
     
  5. 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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=100%> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=crazykeas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/crazykeas.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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