Total Time: Prep: 15 min. Cook: 10 min./batch
Makes: 4 dozen (2 cups sauce)
Here’s a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable.
Nutrition Facts
1 cake with 2 teaspoons sauce: 51 calories, 3g fat (1g saturated fat), 13mg cholesterol, 98mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein
Ingredients
- 2 pounds ground chicken
- 1 cup dry whole wheat bread crumbs
- 1/2 cup unsweetened crushed pineapple
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons canola oil
- AOCADO MANGO SAUCE:
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup chopped peeled mango
- 3 tablespoons unsweetened crushed pineapple
- 2 tablespoons chopped red onion
- 1 garlic clove, halved
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape into forty-eight 1/2-in.-thick patties. Heat oil in a large cast-iron skillet; fry the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side.
- Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.
