LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
CRABLESS CRAB CAKES WITH CHICKEN
This Memorial Day weekend, I had a problem... I needed to come up with a crab cake recipe (for a client) that had the same mouth feel as a crab cake... but didn't contain any crab... Interesting. I don't claim that this is a substitute for crab... nothing (in my opinion) replaces crab, but it is a very tasty dish, and it goes...
Provided by Andy Anderson !
Categories Chicken
Time 2h20m
Number Of Ingredients 12
Steps:
- 1. Gather all your ingredients.
- 2. In the bowl of a food processor, fitted with an S-blade, combine the oyster crackers and the French's French Fried Onions, or regular onions.
- 3. Pulse a few times, until the crackers are broken down, but still have some big pieces.
- 4. Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.
- 5. Use one-second pulses until all the ingredients are incorporated, but not so much that the mixture gets mushy... You want some chunks.
- 6. Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.
- 7. Chef's Tip: I use a standard egg ring to form the patties, and it works perfect.
- 8. Place the panko breadcrumbs in a bowl.
- 9. Pat some of the breadcrumb onto the top and bottom of the cakes.
- 10. Chef's Tip: The cakes are very fragile, so be very careful with the patting.
- 11. Place on a parchment-lined baking sheet or large plate, cover with cling wrap, and put into the refrigerator for a minimum of 1 hour.
- 12. Heat the olive oil in a skillet over medium heat.
- 13. Cook the cakes until evenly browned, about 5 minutes per side.
- 14. Drain on paper towels before serving.
- 15. Chef's Note: My favorite way of serving these is over some nice Cajun style rice: https://www.justapinch.com/recipes/side/side-rice-side/rice-pilaf-with-a-cajun-creole-twist.html
- 16. Chef's Note: And drizzled with a good Rémoulade: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dressing/remoulade-sauce-big-easy-style-with-a.html
- 17. Chef's Note: I made these for a client's private party, and everyone was raving and asking me for the recipe. Enjoy.
- 18. Keep the faith, and keep cooking.
CHICKEN CAKES
Make and share this Chicken Cakes recipe from Food.com.
Provided by Rhonda O
Categories Chicken
Time 25m
Yield 4 Cakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all ingredients together until sauce is well blended.
- Melt better in a large skillet over medium heat.
- Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
- Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
- Shape chicken mixture into 8 (3 1/2-inch) patties.
- Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Repeat procedure with remaining oil and patties.
- Serve immediately withRemoulade Sauce (recipe follows).
- REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.
VEGAN CHICKPEA CRAB CAKES
All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
- Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
- Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
- For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
- Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
- Serve the chickpea crab cakes with the tartar sauce and lemon wedges.
CRABLESS CHICKEN CAKES
Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!
Provided by ITALIAN_MAN
Categories Chicken Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
- Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.1 g, Cholesterol 52.2 mg, Fat 24.3 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 4.8 g, Sodium 783.4 mg, Sugar 2.9 g
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