Chicken Cakes Recipes

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CRABLESS CHICKEN CAKES

Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!

Provided by ITALIAN_MAN

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 6

Number Of Ingredients 11



Crabless Chicken Cakes image

Steps:

  • In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
  • Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.1 g, Cholesterol 52.2 mg, Fat 24.3 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 4.8 g, Sodium 783.4 mg, Sugar 2.9 g

2 ½ cups shredded cooked chicken meat
½ cup cracker crumbs
¼ cup minced onion
¼ cup mayonnaise
¼ cup tartar sauce
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon black pepper
2 dashes hot sauce
1 cup seasoned bread crumbs
¼ cup olive oil for frying

CHICKEN CAKES

Spicy chicken cakes, great with or without sauce!

Provided by ohwhatamess

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 31m

Yield 8

Number Of Ingredients 14



Chicken Cakes image

Steps:

  • Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
  • Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
  • Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 19.7 g, Cholesterol 69.2 mg, Fat 33.2 g, Fiber 1.5 g, Protein 21.3 g, SaturatedFat 6.9 g, Sodium 989.6 mg, Sugar 6.5 g

1 cup bread crumbs
1 (1.5 ounce) package stackable potato chips (such as Pringles®), crushed
1 tablespoon ground black pepper
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon garlic powder
4 ¼ cups shredded cooked chicken
½ cup ranch dressing
½ cup tartar sauce
¼ cup hot sauce
4 green onions, minced
3 tablespoons vegetable oil, or as needed
2 tablespoons honey
2 tablespoons hot sauce

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).

Provided by breezermom

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17



Chicken Cakes With Remoulade Sauce (Quick & Easy!) image

Steps:

  • Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
  • Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
  • Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
  • Remoulade Sauce:.
  • Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
  • Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chicken, precooked and chopped
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
2 teaspoons creole seasoning, I prefer Tony Cachere's
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions
2 garlic cloves, pressed
1 tablespoon parsley, fresh, chopped
1/4 teaspoon ground red pepper
green onion, sliced

CHICKEN CAKES

Make and share this Chicken Cakes recipe from Food.com.

Provided by Rhonda O

Categories     Chicken

Time 25m

Yield 4 Cakes, 4 serving(s)

Number Of Ingredients 17



Chicken Cakes image

Steps:

  • Whisk all ingredients together until sauce is well blended.
  • Melt better in a large skillet over medium heat.
  • Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
  • Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
  • Shape chicken mixture into 8 (3 1/2-inch) patties.
  • Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Repeat procedure with remaining oil and patties.
  • Serve immediately withRemoulade Sauce (recipe follows).
  • REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed, to your taste
3 cups chopped cooked chicken breasts
1 cup soft breadcrumbs
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon creole mustard
2 teaspoons creole seasoning
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper

LEMON-DILL CHICKEN CAKES

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10



Lemon-Dill Chicken Cakes image

Steps:

  • Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
  • Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
  • Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

2 1/2 cups shredded rotisserie chicken, finely chopped
1/4 cup panko, plus more for coating
1/4 cup mayonnaise
1 large egg
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest, plus wedges for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

PERFECT ROAST CHICKEN WITH POTATO CAKES

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11



Perfect Roast Chicken with Potato Cakes image

Steps:

  • For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
  • Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
  • Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
  • For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
  • While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
  • Serve the sweet potato cakes with the chicken and some lemon wedges on the side.

1 whole chicken, about 3 pounds (you can also do this with bone-in skin-on pieces)
1 lemon, halved, plus lemon wedges, for serving
Kosher salt and cracked black pepper
1 tablespoon olive oil
2 potatoes, peeled and shredded (I'm using sweet)
2 large eggs, beaten
1 small onion, grated (I'm using red)
1 teaspoon your favorite spice mix (I'm using Old Bay)
1 teaspoon paprika
Kosher salt and freshly ground black pepper
Olive oil, for the pan, if necessary

CHICKEN CAKES PARMIGIANA

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9



Chicken Cakes Parmigiana image

Steps:

  • In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
  • Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
  • Serve cakes topped with pasta sauce and mozzarella cheese.

Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

1/2 cup Progresso™ Italian-style bread crumbs
1 egg
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese (2 oz)

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main - just serve with sweet chilli sauce.

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8



Thai chicken cakes with sweet chilli sauce image

Steps:

  • Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
  • Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

Nutrition Facts : Calories 306 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.28 milligram of sodium

2 large boneless, skinless chicken breasts (about 175g), cubed
1 garlic clove , roughly chopped
small piece fresh root ginger , peeled and roughly chopped
1 small onion , roughly chopped
4 tbsp fresh coriander , plus a few sprigs to garnish
1 green chilli , seeded and roughly chopped
2 tbsp olive oil
sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve

CHICKEN CAKES WITH AVOCADO MANGO SAUCE

These chicken cakes are a great appetizer for your next holiday party. Or serve them for dinner tonight with a side of rice and your favorite vegetable! —Rachael Nodes, La Barge, Wyoming

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 48 servings.

Number Of Ingredients 17



Chicken Cakes with Avocado Mango Sauce image

Steps:

  • In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

2 pounds ground chicken
1 cup dry whole wheat bread crumbs
1/2 cup unsweetened crushed pineapple
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
AVOCADO MANGO SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup chopped peeled mango
3 tablespoons unsweetened crushed pineapple
2 tablespoons chopped red onion
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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