Best Chicken Cakes With Chipotle Mayo Recipes

EASY MOIST CHIPOTLE CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
• Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
• Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

Steps:

• Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
• Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
• Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
• Remoulade Sauce:.
• Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
• Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

TUSCAN CHICKEN CAKES WITH GOLDEN AIOLI

Steps:

• Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
• In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
• Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
• Heat oil in a large nonstick skillet over medium high heat.
• Cook cakes until golden brown on both sides and drain on paper towels.
• Combine salad greens and dressing and divide among 4 serving plates.
• Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

Steps:

• Mayonnaise:.
• Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
• Remove from the food processor, place in a bowl and cover the surface with cling wrap.
• Salsa:.
• Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
• Mix in a touch of olive oil and set aside.
• Chicken:.
• Preheat oven to 180 (350 fahrenheit).
• Cook the bacon in a large heavy based pan, until soft.
• Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
• If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
• Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
• If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
• Add a pinch of salt and pepper and process once again.
• The mixture should appear slightly oily and shiny when done.
• Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
• In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
• Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.