Description
Delicious and easy-to-make chicken cakes that are perfect for using leftover chicken. These savory patties combine shredded chicken with flavorful ingredients like Dijon mustard, Worcestershire sauce, and fresh herbs, then pan-fried to golden perfection. Serve them as an appetizer, main dish, or sandwich filling for a satisfying meal.
Ingredients
Chicken Cake Mixture
- 2 cups cooked chicken breast, finely shredded or chopped
- ½ cup breadcrumbs (regular or panko)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For Cooking
- 2 tablespoons olive oil or butter for frying
Instructions
- Prepare the Mixture: In a large bowl, combine the shredded chicken, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, garlic powder, onion powder, parsley, and a pinch of salt and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Form Patties: Shape the mixture into 6 to 8 evenly sized small patties, ensuring they are compact so they hold shape during cooking.
- Heat the Pan: In a skillet, heat the olive oil or butter over medium heat until warm and shimmering but not smoking.
- Cook the Chicken Cakes: Place the patties in the skillet and cook for 3 to 4 minutes on each side, or until they are golden brown, crispy on the outside, and heated through.
- Serve: Remove the chicken cakes from the skillet and serve warm. Enjoy them with your favorite dipping sauce, on top of a fresh salad, or as a tasty sandwich filling.
Notes
- Leftover rotisserie chicken works great for this recipe, making it a perfect way to reduce waste.
- For a gluten-free variation, simply substitute regular breadcrumbs with gluten-free breadcrumbs.
- Add finely chopped bell peppers or celery to the mixture if you want extra texture and crunch.
