Chicken cakes? I know, it sounds as appetising as sleeping face-down in the cuddle-puddle after a hot session with orange shitbag Donald Trump, but please, bear with me. You can have fishcakes, yes? Well these little buggers are gorgeous, trust me. Like a chicken nugget only you’re not spending ten minutes afterwards thinking about whether you’ve just eaten a bumhole, eyelid, or combination of both.
Only a recipe tonight, mind, as we’re busy working on something exciting. Well, I am, Paul’s busy ironing. WHAT AN EXCITING LIFE EH. This recipe makes about eight or so cakes, and I’m synning them at half a syn each rather than the 0.75 syns that it should be. Don’t tell Mags, eh?
OH one thing. We’ve had word that there’s a Slimming World group in Cornwall somewhere where one of the members is printing off the recipes and selling them as a booklet. Please, don’t do this. We do this for free and we want it to stay that way. If you want to profit from our hard work, at least ask. Don’t be a fucknugget about it.
to make chicken cakes you will need
- 500g chicken (or turkey) mince (or chicken breasts, whizzed up in a food processor)
- half a red, yellow or orange pepper, diced
- 1 onion, finely chopped
- 1 pinch chilli flakes
- half a chicken stock cube
- 2 garlic cloves, minced
- 4 tbsp extra-light mayonnaise (2 syns)
- ½ teaspoon salt
- ¼ black pepper
- 2 shakes Tabasco sauce
- 25g panko (4½ syns)
- 1 egg, beaten
- 2 tsp dijon mustard (1 syn)
to make chicken cakes you should:
- in a large pan, spray in some oil over a medium-high heat and add the onions, pepper, chilli flakes and crumble in half the chicken stock cube, and cook together for about 3 minutes
- add the garlic and cook for another minute
- add HALF of the raw chicken mince (you read that right – trust me) to the pan, and cook until cooked though – it’ll take about 3 minutes
- remove from the heat and set aside to cool
- in a large bowl, mix together the mayonnaise, salt, pepper, tabasco, panko, egg and dijon mustard
- add the cooked chicken (wait until it’s cool enough to hold) and the remaining raw chicken (it’ll be fine! honestly!) and mix really well together
- divide the mixture into 8 balls and flatten each one into a burger shape (this burger press is only £3.50 and will do the job nicely)
- plonk onto some greaseproof paper so they don’t stick and pop in the fridge for about half an hour to let them firm up – pour yourself a gin
- spray a large frying pan with oil and whack on to a medium-high heat
- using a spatula, add the chicken cakes to the pan (you might need to do it in batches) and cook for about 4 minutes per side until cooked through
- serve and enjoy!
We served with chips and some extra-light mayonnaise because we’re classy bitches. Want more recipes? Click the buttons below!
Enjoy!
J
Could you use quark instead of mayo? My husband turns green at the thought of the stuff.
I don’t see why not 🙂
WTF’s Panko???
A fancy type of breadcrumb!
I’m new to your blog and slimming world and this recipe sounds delish so please excuse my ignorance, what is panko ?
It’s a type of breadcrumb!
?????? and this is why we all love you so much ???. Thanks a million for doing these for the whole of October????? even if the recipes where awful it’d still be worth the read. AmandaJ xxx
Cheers!
Would mustard powder or wholegrain mustard work as well?
Yeah, I don’t see why not 🙂
I wonder if this would work with cooked chicken leftovers, panko, mash and seasonings somthing like a chicken bubble n squeak.
Yeah I should think so! The chicken might need to be chopped up a bit though