|Combine chicken mixture in a medium-sized bowl.|
|Over medium heat, cook chicken patties for 7 minutes.|
|Flip and cook for another 7 minutes, or until done.|
|Serve over a bed of arugula and a dollop of aioli.|
Spicy Chicken Cakes
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 Tbsp. low-fat mayonnaise
1 tsp. Cajun seasoning
1/4 tsp. salt
2 large egg whites
2 tsp. canola oill
2 Tbsp. low-fat mayonnaise
2 tsp. prepared horseradish
1 tsp. bottled minced garlic
1/8 tsp. salt
1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into 1/2-inch-thick patty.
3. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
Recipe from: Cooking Light
Serves: 4 (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)
NUTRITIONAL INFORMATION: 242 Calories | 7.1g Fat | 0.5g Fiber | 749mg Sodium | 29.5g Protein