Spicy Chicken Cakes with Horseradish Aioli
  • Servings: 4
  • 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
  1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs).
  2. Set breadcrumbs aside.
  3. Place chicken in food processor; pulse until ground.
  4. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet).
  5. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
  6. Heat oil in a large nonstick skillet over medium heat.
  7. Add patties; cook 7 minutes on each side or until done.
Horseradish Aioli Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.