Description
Deliciously crispy and flavorful chicken cakes made from shredded cooked chicken mixed with savory seasonings and herbs. These easy-to-make patties are pan-fried to golden perfection and perfect for a quick dinner or appetizer, served with your favorite dipping sauce or a fresh side salad.
Ingredients
Scale
Chicken Cakes
- 2 cups cooked chicken (finely shredded or chopped)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil (for cooking)
Instructions
- Combine ingredients: In a large bowl, mix the shredded chicken, breadcrumbs, mayonnaise, egg, green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and parsley together until all ingredients are fully incorporated.
- Form patties: Scoop approximately 1/4 cup of the chicken mixture and shape it into a small, compact patty. Repeat this process with the remaining mixture to make 8 evenly sized chicken cakes.
- Heat oil: Place a large skillet over medium heat and add the olive oil, allowing it to warm thoroughly but not smoke.
- Cook the chicken cakes: In batches, carefully place the patties into the hot skillet. Cook each side for 3 to 4 minutes, or until the exterior is golden brown and the cakes are cooked through.
- Drain excess oil: Once cooked, transfer the chicken cakes to a paper towel-lined plate to remove any excess oil and keep them crisp.
- Serve: Serve the chicken cakes warm alongside your choice of dipping sauce such as tartar sauce, aioli, or spicy mayo, or pair with a fresh side salad for a complete meal.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience and extra flavor.
- Serve with tartar sauce, aioli, or spicy mayo to enhance the taste.
- For an extra crispy texture, lightly coat the formed cakes with additional breadcrumbs before frying.
