2 Chicken cakes stacked on plate and topped with cilantro garlic mayo
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Chicken Cakes with Cilantro Garlic Mayo

Festive chicken cakes topped with cilantro garlic mayo use leftover chicken to completely transform last night's dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 417kcal
Author Marjory Pilley

Ingredients

Chicken Cakes

  • 1 egg beaten
  • ¼ cup low-fat mayonnaise
  • 1 Tablespoon basil chopped 1 teaspoon dried
  • 1 teaspoon garlic pressed or minced
  • 1 cup seasoned breadcrumbs whole wheat or gluten-free, if desired
  • cup red onion diced
  • 3 cups cooked chicken shredded
  • 1 Tablespoon olive oil

Cilantro Garlic Mayonnaise

  • ½ cup low-fat mayonnaise
  • 1 Tablespoon cilantro chopped
  • 1 teaspoon garlic pressed or minced

Instructions

Chicken Cakes

  • Combine egg, mayonnaise, basil and garlic 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 and serve with Cilantro Garlic Mayo.

Cilantro Garlic Mayo

  • Combine ingredients in a small bowl.

Notes

Make Chicken Cakes appetizer-sized by forming into small 1 Tablespoon patties.

Nutrition

Calories: 417kcal | Carbohydrates: 24g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 129mg | Sodium: 1023mg | Potassium: 329mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 0.8mg | Calcium: 73mg | Iron: 2.1mg