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    You are in: Home / Recipes / Vegetarian "chicken" Cakes With Aioli Recipe
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    Vegetarian "chicken" Cakes With Aioli

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    spiritussancto's Note:

    think crab cakes, but chicken. not real chicken of course, although you could do that. you could also use an egg as a binder instead of the gluten and cheese. this recipe came about on a day there was no food in the house so i altered a recipe beyond recognition to create food of some kind. i was very pleased with the results.

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    Serves: 2-4



    Units: US | Metric



    1. 1
      mix aioli ingredients in a small bowl and set in the fridge to chill.
    2. 2
      mix all other ingredients, it should be rather the consistency of uncooked meatballs or thick chicken salad. if too soft add a bit more bread crumbs so it will hold a shape.
    3. 3
      form into 10 small patties, about 1/2 inch thick max. chill for 10 min.
    4. 4
      heat a bit of oil to med-low and use a spatula to transfer the patties to the pan gently. you'll probably have to cook half at a time so there's room. add a bit more oil to the pan for the second batch.
    5. 5
      cook each side till golden brown, try not to turn more then once since they're delicate until they have a crispy outer coating. if needed return the second half to the pan to re-warm before serving.
    6. 6
      serve with aioli on top or to dip and a light salad on the side.

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    Nutritional Facts for Vegetarian "chicken" Cakes With Aioli

    Serving Size: 1 (90 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 487.6
    Calories from Fat 325
    Total Fat 36.1 g
    Saturated Fat 6.0 g
    Cholesterol 24.9 mg
    Sodium 828.1 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 2.1 g
    Sugars 8.7 g
    Protein 9.2 g

    The following items or measurements are not included:

    vegetarian chicken pieces

    gluten flour

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