Chicken Cakes

We included both red pepper flakes and Tabasco sauce in the recipe which gives a gentle heat to the Chicken Cakes. If you don’t like the little bit of heat that these two add, feel free to eliminate one or both.

INGREDIENTS

• 1 pound boneless skinless chicken breast
• 1 pound boneless skinless chicken thighs
• 3 tablespoons butter
• 1 cup small diced red, yellow or orange bell pepper, but not green
• 1 cup small dice onions
• 1 pinch red pepper flakes (optional)
• 1 teaspoon poultry seasoning such as Bells
• 2 tablespoons fresh garlic, minced fine
• ½ cup crushed Ritz crackers
• ½ cup mayonnaise
• ¼ cup fresh Italian flat leaf parsley chopped fine
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 shakes Tabasco sauce (optional)
• ½ cup seasoned bread crumbs
• 2 whole eggs, beaten
• 1 tablespoon Dijon mustard
• 2 tablespoons oil for frying, divided
• 2 tablespoons butter for frying, divided

INSTRUCTIONS

• Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.
• In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
• Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
• In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
• Add raw chicken and cooled mixture from sauté pan and mix.
• Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes
• Heat a large flat griddle pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side. Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch.
• Alternatively, if you have two griddle pans or a large griddle you can cook all at once.

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