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This I adapted this recipe from
Cooking Light Magazine, July 2006. We especially enjoyed the aioli sauce.
Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and
refrigerated.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More great
Poultry Recipes and learn how to
Brine Poultry for a moister and tastier dish.
Spicy Chicken Cakes with Horseradish Aioli
Recipe Type:
Poultry,
Diet,
Chicken
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
French Aioli (see recipe below)*
2 (1 1/2-ounce) slices whole wheat bread
2 skinless, boneless chicken breasts (approximately 1 pound), cut into chunks**
1/4 cup chopped fresh chives or green onions
3 tablespoons light or low-fat mayonnaise
2 teaspoons Cajun seasoning
1/4 teaspoon salt
2 large
egg whites
2 teaspoons vegetable oil or
olive oil
* French Aioli (Garlic Sauce) - A
light mayonnaise-style sauce that is laden with garlic.
** The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
Prepare French Aioli; refrigerate until ready to serve.
 Place bread in a food
processor; pulse 10 times or until coarse crumbs. Measure out 1 cup to use in
this recipe’ set breadcrumbs aside. NOTE: If you
have remaining breadcrumbs, place in a re-sealable plastic bag and freeze for
future use. Check out my web page on
Making Homemade Bread Crumbs.
Place chicken pieces in food processor; pulse just until ground. Be carefully not to process too long.
In a medium-size bowl, combine ground chicken, chives or green onions, mayonnaise, Cajun seasoning, 1/4 teaspoon salt, egg whites, and
breadcrumbs; mix well (mixture will be wet). Divide mixture into either 4 large
or 8 small patties, approximately 1/2-inch-thick each.
In a large nonstick frying pan over medium heat, add vegetable or olive oil and heat. Add chicken patties; cook 6 to 8 minutes on
each side or until a
meat thermometer registers an
internal temperature of 165 degrees F. Remove from heat.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Serve with a dollop of Aioli on each chicken cake.
Makes 4 servings.
French Aioli:
2 tablespoons light or low-fat mayonnaise
2 teaspoons prepared horseradish
1 clove garlic, minced
1/8 teaspoon salt
In small bowl, combine mayonnaise, horseradish, garlic, and salt. Refrigerate
until ready to serve with chicken cakes.
NUTRITION PER SERVING: CALORIES 242 (26% from fat); FAT 7.1g (sat
1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM
749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g
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