Spicy Chicken Cakes with horseradish Aioli

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.


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