Cook Book: Cooking Light – the essential dinner tonight cook book
Meal: Spicy Chicken cakes with Horseradish Aioli , steamed asparagus, and mashed sweet potatoes
I love everything about this meal. I never really ate asparagus growing up. I remember eating broccoli, sweet peas, and spinach. I love having steamed asparagus and the crunchy flavor. The sweet potatoes were smooth and sweet. The chicken cakes were savory and everything I had hoped for. I made a double batch so I could use all of the chives. I froze two patties per quart bag. I did have to use 4 slices of wheat bread because the mixture was very wet and would not hold together.
Spicy Chicken Cakes with Horseradish Aioli
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled miced garlic
1/8 teaspoon salt
1 To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set breadcrumbs aside.
2 Place chicken in food processor; pulse until ground. Combine breadcrumbs, chicken, chives, and next 4 ingredients in a medium bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.
3 Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4 To prepare aioli, combine a tablespoon mayonnaise and remaining 3 ingredients in a small bowl. Serve with cakes.