These festive chicken cakes topped with cilantro garlic mayo will wow family and friends. But, you don’t have to tell anyone just how easy they were to make!
The holidays tend to sneak up on me each year. After Thanksgiving, it’s a whirlwind of shopping, decorating and parties. Meanwhile, school activities continue. Dinner often suffers and I scramble when I need to bring a potluck dish to a party. Luckily, I have a trick up my sleeve that helps tremendously at the holidays and all throughout the year…Gourmet Garden herbs and spices. 🙂
I’ll show you just how easy it is to use these refrigerated herbs and spices in my festive Chicken Cakes with Cilantro Garlic Mayo. In my mind, cakes = fun and these can also be made appetizer-sized too. They’re perfect holiday fare.
Chicken Cakes with Cilantro Garlic Mayo Step-by-Step
You can skip right down to the recipe or read on for my tips and tricks (and of course, a little of my commentary too!)
1. Shred enough chicken to fill 3 cups. Leftover chicken? Use it! Rotisserie chicken will work too. Otherwise, poach 2 chicken breasts. Set the shredded chicken aside.
2. In a separate bowl mix together 1 egg, 1/4 cup mayonnaise, 1 cup seasoned breadcrumbs, 1/3 cup red onion, 1 Tablespoon Garden Gourmet basil and 1 teaspoon Garden Gourmet chunky garlic.
Okay. In case you skimmed over that last part, I added basil and garlic to the bowl and I didn’t have to chop a thing. I’m not out of luck because my basil plant isn’t in bloom and I didn’t even have to search for my garlic press or wash it. Just squeeze and done!
3. Add the shredded chicken to the bowl and mix. Keep stirring until it’s well-combined and the ingredients start to stick together. At first, it might seem like this is not going to happen…it will. Just keep stirring. And, if you absolutely feel like it just isn’t sticky enough add a tad more mayonnaise.
4. Make patties by compressing about 1/4 cup of the mixture. You will end up with 12 patties. Or, form the mixture into tablespoon-sized balls for 48 appetizer-sized cakes.
Make ahead tip: You can stop right here and freeze these. Yep. Go right ahead and place a cover on the pan, put it in the freezer and go about your business. When you are ready to cook the chicken cakes, remove them to the refrigerator and allow them to defrost overnight. You might want to re-compress them, but that’s about it.
5. To cook the chicken cakes, heat a tablespoons of olive oil over medium-high heat. Add the chicken cakes to the pan and cook for about 3 minutes on each side or until browned. Remove to a paper towel-lined plate and allow to cool.
Cilantro Garlic Mayonnaise
I was absolutely giddy spicing up some mayo for these chicken cakes using an assortment of Garden Gourmet herbs and spices. I settled on cilantro and garlic, because…well, as you may know, I have a bit of love affair with cilantro. Mix together 1/2 cup mayonnaise with 1 Tablespoon of Garden Gourmet cilantro and 1 teaspoon of Garden Gourmet garlic.
By the way, if you have any leftover, slather it on a sandwich!
I have a bit of a brown thumb, but I love fresh herbs, which is why I’m in heaven right now. You’ll find Gourmet Garden products in the refrigerated area of the fresh produce section near the fresh herbs. They are used just like fresh herbs in a one-to-one ratio, but can be used in place of dried too, typically in a 2 to 1 ratio. For example, 2 Tablespoons Gourmet Garden ginger equals 1 tablespoon dried ginger.
- 1 egg, beaten
- ¼ cup mayonnaise (I use low-fat)
- 1 Tablespoon Gourmet Garden Basil paste
- 1 teaspoon Gourmet Garden Chunky Garlic paste
- 1 cup seasoned breadcrumbs
- ⅓ cup red onion, finely diced
- 3 cups shredded chicken
- 1 Tablespoon olive oil
- ½ cup mayonnaise
- 1 Tablespoon Gourmet Garden Cilantro paste
- 1 teaspoon Gourmet Garden Garlic paste
- Combine egg, mayonnaise, basil paste and garlic paste in a large bowl.
- Stir in breadcrumbs and red onion.
- Add shredded chicken and stir until well-combined. The ingredients should stick together.
- Form patties by compressing about ¼ cup of the chicken mixture.
- Heat olive oil over medium high heat.
- Working in batches, place about 4 patties in the pan and cook for about 3 minutes on each side or until browned.
- Remove chicken cakes to a paper towel-lined plate to cool.
- Serve with Cilantro Garlic Mayo.
- Combine ingredients in a small bowl.
Chicken cakes can also be made appetizer-sized by forming into small 1 Tablespoon patties.
This post is sponsored by Gourmet Garden Herbs & Spices. But, all opinions are my own and I only endorse products which I use in my own home.
Be sure to check out all the other easy holiday entertaining recipes using Gourmet Garden Herbs and Spices below:
- Lemongrass Ginger Pancakes for a Holiday Brunch by Daily Dish Recipes
- Buttery Herb Pull-Apart Rolls by girlichef
- Garlic and Herb Crusted Lamb Lollipops by The Girl In The Little Red Kitchen
- Thai Style Grilled Monkfish Appetizer by Soni’s Food
- Green Goddess Dip by Juanita’s Cocina
- Garlic and Herb Pizza Puffs by Alida’s Kitchen
- Herbed Goat Cheese and Sun Dried Tomato on Crostini by Supper for a Steal
- Prosciutto, Gruyere and Basil Pinwheels by That Skinny Chick Can Bake
- Thai-style Mussels by kimchi MOM
- Crispy Prosciutto Garlic Potato Soup by Family Foodie
- Carnita Style Beef by The Foodie Army Wife
- Chicken Cakes with Cilantro Garlic Mayo by The Dinner-Mom
- Coconut Lemongrass Chicken Curry- Two Ways! by Hip Foodie Mom
- Creamy Pasta with Spinach, Chili, and Walnuts by Healthy. Delicious.
- Herb and Garlic Clam Linguini by Noshing With The Nolands
- Quick Winter Marinara by The Messy Baker
- Italian Mac & Cheese Stuffed Peppers by Foxes Love Lemons
- Herb Roasted Pork Tenderloin with Steamed Broccoli by Peanut Butter and Peppers
- Lemongrass Coconut Quick Bread by Magnolia Days
You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board.
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