Chicken Cakes

I always say, if you’re going to roast one chicken, you may as well roast two. That way, you can throw together a stir fry, enchiladas, or these chicken cakes on the fly. I made it even easier on myself by throwing pieces of chicken in my food processor, eliminating the step of having to chop up the chicken. The chicken cakes were delicious, easy to put together, and it’s great to have another option of what to make to make with leftover chicken!

• 2 tablespoons olive oil
• 1/4 cup red pepper, finely diced
• 1/4 cup yellow pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 2 cloves garlic, finely minced
• salt and pepper
• 3 cups cooked chicken, chopped fine (I used a food processor)
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon creole seasoning (or Old Bay seasoning)
• 2 large eggs, lightly beaten
• 2 cups Italian panko breadcrumbs, divided in half

1. In a small sauté pan, warm the olive oil over medium heat, add the peppers and onion, and season with salt and pepper. Cook, stirring frequently until the vegetables are tender. Add the garlic to the pan, and cook for an additional minute. Remove from heat, and set aside to cool.
2. Place the chicken in a mixing bowl, and add the sautéed vegetables, mayonnaise, lemon juice, dijon mustard, creole seasoning, and 1 cup of the panko breadcrumbs. Taste and adjust the seasonings if necessary, then add beaten eggs.
3. Pour the remaining breadcrumbs onto a plate. Divide the chicken mixture into 8 parts, form patties and roll in the breadcrumbs. Chill in the refrigerator for 30 minutes.
4. Add olive oil to a nonstick pan and over medium – high heat, cook for 4 to 5 minutes on each side.

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