I had a bunch of strawberries, so I started making dessert. Something I rarely ever do at our house. I'll post that in a bit.
I had these chicken cakes tagged for awhile & since I had everything on hand at home, I decided to make them & Pioneer Woman's Crashed Hot Potatoes. Why I picked a recipe I had never made before is beyond me, but my husband was happy dinner turned out b/c I get a little emotional(angry) when it doesn't.
From CookingLight of course.
Chicken Cakes w/ Horseradish Aioli
Ingredients
Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil
Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt
Preparation
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.
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 a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
I made some adjustments b/c we had just had Mexican Lasagna, so I didn't want something spicy. Instead I used Paul Purdhomme's Poultry Magic seasoning. The hubs & I do not particularly care for horsey sauce. I still had some sun-dried tomato aioli from Viansa in the fridge so I used that.
For the crash potatoes, I let the hubs go out to the garden & pick his herbs of choice. We had some dill ones, some rosemary & some sage ones. Yummy!
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