Spicy Chicken Cakes with Horseradish Aioli
From Cooking Light. Serve with steamed asparagus and mashed sweet potatoes.
2 (1 1/2 oz) slices whole wheat bread
1 lb skinless, boneless chicken breast
1/4 c chopped fresh chives
3 tbsp low-fat mayonnaise
1 tsp cajun seasoning
1/4 tsp salt
2 large egg whites
2 tsp canola oil
2 tbsp low-fat mayonnaise
2 tsp prepared horseradish
1 tsp bottled minced garlic
1/8 tsp salt
1. To prepare cakes, place bread in a food processor and pulse 10 times or until coarse crumbs measure 1 cup. Set breadcrumbs aside.
2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tbsp mayo, seasoning, 1/4 tsp 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.
3. Heat oil in a large non-stick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4. To prepare aioli, combine 2 tbsp mayo and remaining ingredients in a small bowl. Serve with cakes. Yield: 4 servings.