Chicken Cakes

Well, you have heard of crab cakes but my favorite is chicken cakes!  Made the same way but I use the white chicken breast in the can since it has about the same consistency.

Ingredients:
8 Tbs of olive oil (reserve 4 Tbs)
1 Tbs of butter
2 large bell peppers chopped (any color - I prefer red and organic)
1 yellow sweet onion chopped (substitute yellow or red)
2 Tbs of minced garlic
1/4 cup of chopped cilantro (fresh) 
2 Tbs of dijon mustard
2 cans of white chicken breast drained
2 eggs slightly beaten
3/4 cup of panko fine bread crumbs (substitute any fine bread crumbs)
Spice to taste - I use the following:
1 Tbs of black pepper
1 Tbs of cayenne pepper (less if you don't like spicy)
1 Tbs of turmeric
1 Tbs of ground ginger
1 Tbs of dried parsley
1 Tbs of dried basil 
1 Tbs of salt ( optional - I don't use it because the canned chicken as salt in it)

Heat oil and add the bell peppers, onions, garlic and cilantro.  Cook about 10 minutes on medium heat until the bell peppers and onions are soft.
 

Let's get started!

Remove from heat and set aside in a new bowl to cool.  Add 2 Tbs of dijon mustard, 2 eggs slightly beaten, panko and mix together along with the spices listed.  Add two cans of white chicken breast drained and broken up.

Ready to make the patties!

Heat oil again with the 1 Tbs of butter.  Make patties about 1/3 size each and add to the hot oil.  Cook on a low medium heat flipping 1/2 way after each side is brown and crispy.  Do not overcook since the canned chicken is already cooked and not raw.

All done and ready to serve!

Serve immediately and garnish with sour cream, avocado, salsa or pico de gallo.  You can garnish with a sauce (like 1/2 mayo and 1/2 sriracha sauce - same amounts mixed together for an awesome spicy sauce) but they taste good by themselves with a vegetable side dish.
 

Enjoy!