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.
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.
Nutrition
Serving: 2chicken cakes | Calories: 217kcal | Carbohydrates: 24g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1108mg | Potassium: 178mg | Fiber: 3g | Sugar: 2g | Vitamin A: 892IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg
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