Chicken Cakes
These
chicken cakes are the poultry version of a crab cake. They are much cheaper to
make, filled with sweet peppers, fresh garlic and green onions with just the
right amount of seasonings. The balance of flavors and the crisp coating of
panko make it an affordable starter that is a real pleasure for the family.
INGREDIENTS
- 3 tablespoons butter
- 1 cup small dice onions
- ½ cup crushed Ritz crackers
- 1 pinch red pepper flakes (optional)
- ½ cup mayonnaise
- 1 pound boneless skinless chicken thighs
- 1 teaspoon poultry seasoning such as Bells
- 2 tablespoons fresh garlic, minced fine
- 1 teaspoon kosher salt
- 4 shakes Tabasco sauce (optional)
- ¼ cup fresh Italian flat leaf parsley chopped fine
- ½ cup seasoned bread crumbs
- 2 whole eggs, beaten
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons butter for frying, divided
- 2 tablespoons oil for frying, divided
- 1 pound boneless skinless chicken breast
- 1 cup small diced red, yellow or orange bell pepper, but not green
INSTRUCTIONS
First, place
the breast and thigh meat in a food processor and mix until the meat is reduced
to about the size of a pea. Try not to over-treat. Divide the mixture in half.
Then, in a
large skillet, melt the butter over medium heat, sauté the peppers, onions,
pepper flakes and poultry seasoning for four minutes. Add the garlic and cook for
another minute.
Add half of
the ground chicken and stir and cook until cooked through, about three minutes.
Let cool completely.
In a large
bowl, place the crackers, mayonnaise, parsley, salt, Tabasco pepper,
breadcrumbs, eggs and mustard. Mix to combine.
Add the raw
chicken and the cooled skillet mixture and mix.
Form the
mixture into 18 balls and press into a disc shape and place on a tray lined
with parchment paper. Place in refrigerator to firm for at least 30 minutes
Heat a
large, flat hot plate over medium heat and add half the oil and half the
butter. Once melted, place half of the chicken cakes in the pan. Fry about 3-4
minutes on each side. Since we are dealing with raw chicken, I inserted a probe
thermometer on the side of one of the baked cakes to make sure it was at least
150 degrees F before placing it in a dish. Repeat for the second batch.
Alternatively,
if you have two hotplates or a large plate, you can cook at the same time.
Happy Cooking Time.
