Chicken Cakes
Prep Time: 60 mins Cook Time: 15 mins Total Time: 1 hour 15 minutes Yield: 8-10 servings 1x
DESCRIPTION
We included both red pepper flakes and Tabasco sauce in the recipe which gives a gentle heat to the Chicken Cakes. If you don’t like the little bit of heat that these two add, feel free to eliminate one or both.
INGREDIENTS
- 1 pound boneless skinless chicken breast
- 1 pound boneless skinless chicken thighs
- 3 tablespoons butter
- 1 cup small diced red, yellow or orange bell pepper, but not green
- 1 cup small dice onions
- 1 pinch red pepper flakes (optional)
- 1 teaspoon poultry seasoning such as Bells
- 2 tablespoons fresh garlic, minced fine
- ½ cup crushed Ritz crackers
- ½ cup mayonnaise
- ¼ cup fresh Italian flat leaf parsley chopped fine
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 shakes Tabasco sauce (optional)
- ½ cup seasoned bread crumbs
- 2 whole eggs, beaten
- 1 tablespoon Dijon mustard
- 2 tablespoons oil for frying, divided
- 2 tablespoons butter for frying, divided
INSTRUCTIONS
- Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.
- In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
- Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
- In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
- Add raw chicken and cooled mixture from sauté pan and mix.
- Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes
For full instructions you can go to : https://www.afamilyfeast.com