27 Reviews

I just loved this recipe, the flavours blend so well. The golden Aioli is just great. I thought it may have been too sweet but it was perfect. I have already made little appetizer cakes and put them in the freezer at work, I know our clients will love them.

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Latchy July 11, 2003

Delicious!

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Pinay0618 April 13, 2013

This recipe was AWESOME, especially if you love crab cakes but can't get a hold of fresh crab meat. I didn't have the basil pesto but improvised by making a quick basil vinaigrette to compensate, and it was delicious. Another note, I didn't have honey mustard for the aioli so what I used was a tablespoon of whole grain mustard with a table spoon or so of honey and mixed with the mayo and it turned into a good compliment for the Chicken Cakes.

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scaracci July 27, 2011

These were really good cakes! The only thing I might change next time is to half the sauce since the cakes had so much flavor they really didn't need it all in my opinion. Thanks for posting!

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sweetcakes September 23, 2010

Loved this recipe, never though of using leftover chicken in patties, full of flavour & the sauce goes great with them. Thanks for posting!

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**Mandy** June 29, 2010

I made these tonight with no high expectations. I was really delighted though to find out that they are so good! My whole family loved them. The seasonings are just right and they cooked beautifully. Didn't make the aioli, but just used chipotle mayo that I had on hand. I will make these again. Thanks for posting!

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Chris from Kansas June 28, 2010

i really only used this as a rough guideline since i'm a vegetarian and i discovered once i decided to make this that i had no honey mustard, pesto, seasoned breadcrumbs, eggs, vinaigrette, or sundried tomatoes, lol. i did however have a package of fake veggie chicken, which i shredded and ended up with about a cup and a half so i halved the recipe, used my usual aioli mix (mayo, garlic, lemon juice, and tabasco), subbed the egg for 2 Tbs gluten powder and 1/3 cup shredded cheese to hold it together, subbed the pesto for dried basil, minced garlic, and olive oil, subbed the honey mustard for honey and dijon, the sun-dried tom for regular tomato, made a regular salad to go alongside, and made my cakes smaller so they wouldn't fall apart too badly. amazingly this turned out really well. i found it worked best to cook the cakes on a fairly low temp and not fiddle with them too much. can't really say i made this recipe specifically but it did turn out very tasty!

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spiritussancto June 02, 2010

This was very easy to make, my hubby liked the Golden Aioli. The pesto is important in this recipe, it gave these a wonderful nutty flavor.

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miss_treated1 May 27, 2010

These were so easy and tasted amazing!!! The Aioli makes it even better! I made these for a home party and they were a hit! I used 1 rotissere chicken and doubled the recipe.

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amy.rua March 27, 2010
Tuscan Chicken Cakes with Golden Aioli