Chicken Cakes

This recipe is great if you have people over. This recipe makes about 9 patties, for just Matt & me I cut the recipe in half so we can have leftovers! Enjoy! (Source:

For the Patties:
2 Tbsp spray butter
1/3 cup minced red bell pepper
1/3 cup minced orange bell pepper
1/3 cup minced onion
3 cups chopped cooked chicken (or shredded)
1 1/2 cups whole wheat panko breadcrumbs 
1/2 cup light mayonnaise
2 large eggs beaten
2 Tbsp. Chipotle Mustard
1 Tbsp. Worcestershire Sauce
1 tsp. Mrs. Dash Southwest Chipotle Seasoning
1 tsp. salt
1 Tbsp. olive oil

For the Spicy Mustard Spread:
1 clove garlic
1/2 cup light mayonnaise
1/2 cup light sour cream
1 Tbsp. Sausy Mama Chipotle Mustard
1 Tbsp. lime juice
1 tsp. Mrs. Dash Southwest Chipotle Seasoning


1. To make the spread, whisk all the ingredients in a small bowl and refrigerate for at least 2 hours before serving. (I put the spread in an empty mustard container to use for other sandwiches, it makes a lot!)

To make the patties: 
2. Add olive oil to skillet. Over medium heat add minced bell peppers, and onion. Saute for about 5 minutes until tender. 
3. In a large bowl combine the chopped chicken breadcrumbs and bell pepper mixture. 
4. In a small bowl whisk together the mayo, eggs, mustard, Worcestershire sauce, seasonings, and salt. 5. Add the chicken mixture, tossing gently to combine. Form the mixture into 9 or 10 patties.
6. In a large skillet use spray butter to grease the pan. Cook the chicken patties until browned, about 3-4 minutes on each side. If not fully warmed through place in oven for 5 minutes at 200-300 degrees. 
7. Serve with spicy mustard sauce and whole wheat buns and dig in!

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