Description
These flavorful Chicken Cakes are a quick and easy way to transform leftover cooked chicken into a delicious main course. Made with shredded chicken, breadcrumbs, and savory seasonings, then pan-fried to golden perfection, they offer a satisfying texture and taste. Serve warm with your favorite dipping sauce or a fresh side salad for a comforting meal.
Ingredients
Scale
Chicken Cake Mixture
- 2 cups cooked chicken (finely shredded or chopped)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
For Cooking
- 2 tablespoons olive oil (for cooking)
Instructions
- Mix Ingredients: In a large bowl, combine the shredded chicken, breadcrumbs, mayonnaise, egg, green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and parsley. Mix until fully combined to form a consistent mixture.
- Form Patties: Scoop about 1/4 cup of the mixture and shape it into a small patty. Repeat with the remaining mixture to create 8 evenly sized chicken cakes.
- Heat Oil: Heat olive oil in a large skillet over medium heat, ensuring the pan is hot before adding the patties for a good sear.
- Cook Chicken Cakes: Cook the chicken cakes in batches for 3 to 4 minutes on each side, or until they are golden brown and cooked through. Avoid overcrowding the pan.
- Drain Excess Oil: Transfer the cooked chicken cakes to a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Serve: Serve the chicken cakes warm with your choice of dipping sauce such as tartar sauce, aioli, or spicy mayo, or alongside a fresh side salad for a complete meal.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience and deeper flavor.
- Serve with tartar sauce, aioli, or spicy mayo to enhance the taste.
- For a crispier texture, lightly coat the cakes in additional breadcrumbs before pan-frying.
