Chicken Cakes

If you love crab cakes, you’ll love these chicken cakes. They’re great on their own but the rémoulade sauce kicks them up to extreme food-star stage. Chicken is a much easier find than crab (and we’re not big crab fans), so these can be an easy staple in your home. If you have leftovers (we never do, sadly), they’ll make a great lunch to reheat or even eat cold, crumbled over a salad. This recipe is a family-serve recipe that feeds approximately 6 to 8 people. (Halve if your family is smaller.) This recipe is found in the "Patties, Tenders, & Fritters" section of Trim Healthy Table Cookbook, page 237.

Cooking Method: Stove Top

Courses: Dinner, Lunch

Servings: 6

Description

If you love crab cakes, you’ll love these chicken cakes. They’re great on their own but the rémoulade sauce kicks them up to extreme food-star stage. Chicken is a much easier find than crab (and we’re not big crab fans), so these can be an easy staple in your home. If you have leftovers (we never do, sadly), they’ll make a great lunch to reheat or even eat cold, crumbled over a salad. This recipe is found in the "Patties, Tenders, & Fritters" section of Trim Healthy Table Cookbook. This recipe is a family-serve recipe that feed approximately 6 to 8 people. (Halve if your family is smaller.)

6 People

Ingredients

For the Chicken Cakes

2 tsp butter (or coconut oil)
4 cloves fresh garlic (minced)
5 oz frozen small-cut seasoning blend (½ of a 10- to 12-ounce bag frozen small-cut seasoning blend; see page 35)
36 oz canned chicken (3- 12-ounce cans chicken; drained)
3 large eggs
1/4 cup TH Baking Blend (or ground-up oats, or ground-up Joseph’s pitas)
2 Tbs mayonnaise
1 Tbs prepared yellow mustard
1 1/4 tsp creole seasoning (we use MSG-free Tony Cachere’s)
3/4 tsp black pepper
1/4 cup fresh parsley (finely minced; or 1 Tbsp dried parsley flakes)
butter (or flavorless coconut oil for frying)

For the Remoulade Sauce

1/4 cup mayonnaise
1/4 cup 0% Greek yogurt
1/2 lemons (the juice of 1/2 of a lemon)
1 tsp Sriracha sauce (1 to 1½ teaspoons Sriracha sauce; Huy Fong brand)
1/4 tsp creole seasoning

Instructions

1
Heat a large skillet over high heat. Add the butter and garlic and toss in the hot butter for half a minute. Add the seasoning blend and toss for another few minutes, until the seasoning blend is thawed and starting to cook through. Remove from the heat and transfer the veggie mix to a large bowl. Add the chicken, eggs, Baking Blend, mayo, mustard, Creole seasoning, pepper, and parsley. Mash the chicken with a fork while stirring well.
2
Working in batches of 4 or 5 cakes, heat 1 tablespoon coconut oil and 1 tablespoon butter in the same skillet over medium-high heat. Drop rounded ¼-cup amounts of the mix into the pan. Spread the cakes out a little and sauté them until heated through and well browned on both sides. Continue to cook more batches, each time using 1 tablespoon butter and 1 tablespoon coconut oil for frying.
3
Make the rémoulade sauce (if using). Mix together all the ingredients in a bowl. Serve alongside the cakes for dipping.

Note

MAKE A FAMILY MEAL:

For the weight-loss plan, have this with a large salad and an optional nonstarchy veggie cooked in your favorite S style.
Growing children or others in Crossover mode can have a healthy carb side such as a piece of fruit, sproutedgrain bread, or brown rice.

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Read it online: https://trimhealthymama.com/recipe/chicken-cakes/