Spicy Chicken Cakes with Horseradish Aioli

Dish up this tasty variation on the classic crab cake in less than 40 minutes. The aioli (ay-OH-lee) topping is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

Ingredients

• Cakes:
• 2  (1 1/2-ounce) slices whole wheat bread
• 1  pound  skinless, boneless chicken breast
• 1/4  cup  chopped fresh chives
• 3  tablespoons  low-fat mayonnaise
• 1  teaspoon  Cajun seasoning
• 1/4  teaspoon  salt
• 2  large egg whites
• 2  teaspoons  canola oil
• 
  Aioli:
• 2  tablespoons  low-fat mayonnaise
• 2  teaspoons  prepared horseradish
• 1  teaspoon  bottled minced garlic
• 1/8  teaspoon  salt

Preparation

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Nutritional Information

Calories:

242 (26% from fat)

Fat:

7.1g (sat 1.3g,mono 1.8g,poly 1.3g)

Protein:

29.5g

Carbohydrate:

12.5g

Fiber:

0.5g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

749mg

Calcium:

44mg