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Chicken Cakes

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5 from 10 reviews

Chicken Cakes cook up moist and flavorful. These can be made ahead, then cooked quickly for an easy family meal.

Ingredients

Units Scale
  • 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
  • 1/2 cup crushed Ritz crackers
  • 1/2 cup mayonnaise
  • 1/4 cup fresh Italian flat leaf parsley chopped fine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 shakes Tabasco sauce (optional)
  • 1/2 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

  1. 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.
  2. 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.
  3. Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
  4. In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
  5. Add raw chicken and cooled mixture from sauté pan and mix.
  6. 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
  7. 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 160 degrees F before removing to a platter. Repeat for second batch, cover loosely and let sit for five minutes to set up. As the cooked patties sit, there will be carry over heat which will bring these up to the safe temperature of 165 degrees F, as recommended by the USDA.  This goes for all poultry.
  8. Alternatively, if you have two griddle pans or a large griddle you can cook all at once.

Notes

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.

Find it online: https://www.afamilyfeast.com/chicken-cakes/