Description
These flavorful Chicken Cakes are a fantastic way to use up leftover chicken. Packed with savory seasonings and crispy on the outside, they make a delicious main course or appetizer.
Ingredients
Scale
Chicken Cakes:
- 2 cups cooked chicken breast (finely shredded or chopped)
- 1/3 cup mayonnaise
- 1 large egg
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine chicken, mayonnaise, egg, breadcrumbs, bell pepper, green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly.
- Form Patties: Shape the mixture into 6–8 small patties.
- Cook Chicken Cakes: Heat olive oil in a skillet, add the patties, and cook for 3–4 minutes per side until golden brown and heated through.
- Drain and Serve: Transfer the cooked chicken cakes to a paper towel-lined plate. Serve warm with dipping sauce or salad.
Notes
- You can use rotisserie or grilled chicken for extra flavor.
- Prepare patties ahead and refrigerate for up to 24 hours before cooking.
- Enhance with lemon or aioli for a fresh taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cake
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg
