Spicy Chicken Cakes With Horseradish Aioli

Total Time
45mins
Prep 30 mins
Cook 15 mins

These are really good as an entree or on a bun. I'd make them a little larger if putting on a bun. Not too spicy, kids should love them. I used only 1/2 tsp of garlic in the sauce and used regular mayo. I also sauteed these in olive oil and used closer to 2 tbsp. oil vs. 2 tsp. From Cooking Light Magazine

Ingredients Nutrition

Directions

  1. Plce bread in a food processor. Pulse 10 times or until coarse crumbs. Measure 1 cup (you can freeze extra crumbs for later use). Set crumbs aside.
  2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayo, seasoning, 1/4 tsp salt, egg whites, and bread crumbs in a medium bowl. Mix well (mixture will be wet). Divide into 8 equal portions (or six for chicken burgers), shaping each into a 1/2" thick patty.
  3. Heat oil in large nonstick skillet over medium heat. Add patties; cook 7 minutes per side, or until golden brown and cooked throughout.
  4. Combine 2 tbsp mayo, horseradish, and garlic in a small bowl. Serve with cakes.
Most Helpful

The flavour of the chicken cakes is excellent - next time, I would add some garlic. The aoili is amazing as is! LOVE this recipe!

sandithepirate September 26, 2011

Yummy, we really enjoyed this! Very filling, I topped the chicken with only a horseradish and garlic powder mix.

Blue Skies October 04, 2008

I've made this before from the Cooking Light Magazine and it's so delicious!! Thanks for posting the recipe!

chiroellie August 28, 2007