Vegetarian "chicken" Cakes With Aioli
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
10 cakes
- Serves:
- 2-4
ingredients
- 1 1⁄2 cups vegetarian chicken pieces, shredded
- 1⁄2 cup breadcrumbs
- 1⁄4 cup light mayonnaise
- 2 tablespoons gluten flour
- 1⁄3 cup low-fat cheddar cheese, shredded
- 1 teaspoon dill
- 1 garlic clove (minced or crushed)
- 2 tablespoons basil
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1⁄2 tomatoes, chopped
- 1⁄4 red onion, minced
- salt and pepper, to taste
-
aioli
- 1⁄4 cup light mayonnaise
- 5 -10 drops Tabasco sauce
- 1⁄2 garlic clove (minced or crushed)
- 1⁄2 tablespoon lemon juice
- salt and pepper, to taste
directions
- mix aioli ingredients in a small bowl and set in the fridge to chill.
- 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.
- form into 10 small patties, about 1/2 inch thick max. chill for 10 min.
- 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.
- 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.
- serve with aioli on top or to dip and a light salad on the side.
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RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.