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Easy Leftover Chicken Cakes
Leftover Chicken Cakes are a quick and easy recipe for pan-fried patties using shredded rotisserie chicken. Completely transform last night's dinner!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
365
kcal
Author
Marjory Pilley
Ingredients
Chicken Cakes
1
egg
beaten
¼
cup
mayonnaise
1
Tablespoon
basil
chopped; 1 teaspoon dried
2
garlic cloves
pressed or minced
½
cup
breadcrumbs
whole wheat or gluten-free, if desired
⅓
cup
red onion
diced
3
cups
cooked chicken
shredded
1
Tablespoon
olive oil
Cilantro Garlic Mayonnaise (Not included in nutritional estimate)
½
cup
mayonnaise
1
Tablespoon
cilantro
minced or chopped
1
garlic clove
pressed or minced
Instructions
Chicken Cakes
Mix egg, mayonnaise, breadcrumbs, diced red onion, chopped or dried basil, and minced garlic in a bowl.
Add shredded chicken and stir until well-combined. The ingredients should stick together.
Make cakes by compressing about ¼ cup of the mixture into a patty shape about ½ inch thick. You should end up with 12 patties.
Heat olive oil over medium-high heat.
Working in batches, add chicken cakes to 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.
Cilantro Garlic Mayo
Combine ingredients in a small bowl.
Notes
Make Chicken Cakes appetizer-sized by forming into small 1 Tablespoon patties.
Nutrition
Calories:
365
kcal
|
Carbohydrates:
12
g
|
Protein:
29
g
|
Fat:
22
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.03
g
|
Cholesterol:
126
mg
|
Sodium:
256
mg
|
Potassium:
282
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
138
IU
|
Vitamin C:
4
mg
|
Calcium:
25
mg
|
Iron:
3
mg