Chicken Cakes With Avocado Mayonnaise and Tomato Salsa

Recipe by An_Net
READY IN: 32mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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