Easy Chicken Cakes
These Easy Chicken Cakes are a tasty poultry alternative to crab cakes. This recipe might have a long ingredient list, but these chicken cakes can be prepared quickly for a flavorful and easy weeknight dinner.
This is one of those quick and easy weeknight meals that happens on nights when I would rather raid my pantry than go to the grocery store.
So, in an attempt to use what was in my pantry, I came across a few cans of white meat chicken. We always grab a couple of cans when Publix has a BOGO sale and then completely forget to use them—until it’s chicken cakes night!
Chicken Cakes or Chicken Patties?
If you happen to be wondering why these are called chicken cakes and not chicken patties, well, I used the same ingredients I have used in the past to make crab cakes, to make these chicken cakes. Therefore, I figured I would call this a chicken cake recipe. Though, I am open to suggestions.
I just love these chicken cakes. Not only are they super easy to make but they are also so filling and flavor packed. And, if you, like me, love making curry, then you probably already have all (or most of) these ingredients in your kitchen.
What are the ingredients needed to make these chicken cakes?
I used the following 13 ingredients to make this chicken recipe and some oil to fry these up in:
- Canned chicken (Sometimes, I use one large can of chunk chicken breast and sometimes I use 2 cans, keeping all the other ingredients and quantities the same)
- Fresh garlic cloves
- Fresh ginger
- Onion
- Bread crumbs or panko
- A large egg
- Ground coriander
- Ground smoked paprika
- Salt
- Black pepper
- Dried parsley or fresh parsley
- Dried oregano
- Ground cayenne (I like to add a bit of heat to these cakes, but this ingredient can be left out completely if you prefer a milder chicken cake).
Instructions
As I used canned cooked chicken, this recipe came together so fast.
First off, drain the chicken to remove as much liquid as possible. I did this by grabbing handfuls and squeezing them well. As I drained each handful, I added it to a large bowl.
Then, I peeled and chopped the onion, ginger, and garlic and added these to the bowl along with the breadcrumbs, egg, coriander, smoked paprika, salt, pepper, parsley, oregano, and (if using) cayenne.
Using a fork or your hand, stir the ingredients until well combined. Then, divide the mixture into fourths. Then form each 1/4 portion of the chicken mixture into a chicken cake, using your hands. Repeat until you have 4 cakes.
Then, add a thin layer of oil (I have used everything from olive oil to grapeseed oil to avocado oil when frying chicken cakes, so use whichever one you prefer) to a large pan or large skillet. Set the pan over a stove that has been set to medium heat.
Gently add the chicken cakes to the pan and let them cook for about 3 minutes (or until golden brown) on one side. Then, flip the chicken cake over and let saute another 3 minutes or until golden on the other side as well.
A few Tips
These are just a few tips I have learned from making these chicken cakes.
- If the chicken is drained with paper towels or kitchen towels until it is super dry, I have noticed that the resulting chicken cakes tend to be a bit drier than if the cooked canned chicken was not drained as well.
- When pan-frying these chicken cakes, try not to flip them too soon. The longer they can fry until a firm golden brown layer is formed, the better they will hold their shape and the crispier they will be.
- While these chicken cakes should not be flipped over too quickly, they should also not be cooked for too long. I have found that cooking these chicken cakes for about 5 minutes on each side results in chicken cakes that are a bit more burned than golden brown.
What to serve with these chicken cakes?
These chicken cakes can be served with some honey mustard sauce, fig chutney, and a salad. By the way, speaking of honey mustard, have y’all tried Sweet Baby Ray’s honey mustard? They are not paying me to say this, but good gosh, in my very humble opinion, that’s got to be the best-tasting honey mustard I have had so far!
These chicken cakes can also be served in a bowl with some sweet potatoes, cucumber, avocado, and some corn salad.
My boyfriend and I also love to feast on an easy dinner of these chicken cakes with some grilled or roasted vegetables.
How to store leftovers?
As this is a small-batch recipe, you might not have any leftovers. However, if you do, leftovers of these chicken cakes can be stored in an airtight container in the refrigerator.
These can then be heated by placing them in an air fryer set to 350 degrees Fahrenheit, for about 3 minutes or until heated through. They can also be heated up by placing them in a large skillet with a bit of oil and letting them heat through for about 2 to 3 minutes on each side. I would not recommend heating these up in the microwave because their texture is just not the same when they are reheated this way.
I have found that no matter the method used to reheat these chicken cakes up, they are not quite as crispy as when they are first made.
Here are a few more chicken recipes
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 2 cans chicken Two 9.75 oz cans or One 12.5 oz can of chicken (chunk breast meat)
- 2 cloves garlic
- 1/2 inch chunk ginger
- 1/2 an onion
- 1/2 cup bread crumbs or panko
- 1 egg
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/3 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp ground cayenne optional
Instructions
- First off, drain the chicken to remove as much liquid as possible. I did this by grabbing handfuls and squeezing them well. As I drained each handful, I added it to a large bowl.
- Then, I peeled and chopped the onion, ginger, and garlic and added these to the bowl along with the breadcrumbs, egg, coriander, smoked paprika, salt, pepper, parsley, oregano, and (if using) cayenne.
- Using a fork or your hand, stir the ingredients until well combined.
- Then, divide the mixture into fourths.
- Then form each 1/4 portion of the chicken mixture into a chicken cake, using your hands. Repeat until you have 4 cakes.
- Then, add a thin layer of oil (I have used everything from olive oil to grapeseed oil to avocado oil when frying chicken cakes, so use whichever one you prefer) to a large pan or large skillet. Set the pan over a stove that has been set to medium heat.
- Gently add the chicken cakes to the pan and let them cook for about 3 minutes (or until golden brown) on one side.
- Then, flip the chicken cake over and let sauté another 3 minutes or until golden on the other side as well.
Notes
- If the chicken is drained with paper towels or kitchen towels until it is super dry, I have noticed that the resulting chicken cakes tend to be a bit drier than if the cooked canned chicken was not drained as well.
- When pan-frying these chicken cakes, try not to flip them too soon. The longer they can fry until a firm golden brown layer is formed, the better they will hold their shape and the crispier they will be.
- While these chicken cakes should not be flipped over too quickly, they should also not be cooked for too long. I have found that cooking these chicken cakes for about 5 minutes on each side results in chicken cakes that are a bit more burned than golden brown.
I’ve made before chicken cakes / croquettes / patties, but with ground chicken. Canned chicken breasts? I never would have thought of using them (nor I used it for any recipe). I’m intrigued. Needless to say, these cakes look delicious and so beautifully browned!