I have a super tasty treat for you! If you like crab cakes, you'll love this one. And if you aren't a seafood lover, you'll STILL love this one!
This is like a traditional crab cakes, except you're using chicken instead! It takes a bit of prep work (cutting all the veggies, etc) but they come together super easily and they are mega tasty! I adapted this recipe a bit, and changed the sauce that the original site had recommended to a less complicated one.
What You Need:
For the Cakes
~1/4 C red pepper, finely chopped
~1/4 C yellow pepper, finely chopped
~1 tsp minced garlic (or 2 fresh cloves, minced)
~2 12-oz cans chicken breast, drained well
~2 large eggs, slightly beaten
~1/3 C mayo (I used low fat)
~1 Tbsp lemon juice
~1 Tbsp Italian parsley, chopped
~1 Tbsp Dijon mustard
~ 1.5 tsp Old Bay or Creole seasoning
~1 tsp dried tarragon
~2 C Panko bread crumbs, divided
For The Sauce:
~1/4 C light mayo
~1-2 tsp chili powder (depending on the heat you like; start with less, and add more)
~1 tsp lime juice
What You Do:
1.Using a pan, add in 2 Tbsp olive oil and let it heat up. Then add in the red and yellow peppers, and season with salt and pepper to taste. Saute until tender, and then add in the minced garlic and cook for another minute or so. Remove and let cool.
2. Add the chicken to a large bowl. Then add in the lemon juice, Dijon, mayo, tarragon, parsley, old bay seasoning and 1 Cup of Panko breadcrumbs. Add in the sauteed peppers and mix until well combined. Add in the beaten eggs at the end and mix to combine.
3. Add the remaining Panko bread crumbs (1 Cup) to a bowl. Picking up about a handful of the chicken mixture, shape into a ball and coat each side with the Panko. Flatten to desired thickness and place on a pan. Chill in the fridge for 30 minutes.
4. Using a non-stick skillet, heat olive oil and then cook cakes evenly on both sides until browned on the outside.
5. Top each cake with the sauce mixture and enjoy!