Crabless Chicken Cakes Recipes

CHICKEN CAKES

Steps:

• Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
• Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
• Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

LEMON-DILL CHICKEN CAKES

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.

CHICKEN CAKES

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.