Mini Chicken Cakes

Mini Chicken Cakes

No doubt you’re familiar with crab cakes, and maybe you adore them as much as I do, but have you ever thought of making chicken cakes? If not, you definitely need to give these a try. You can make larger cakes for a full meal, but I love making mini chicken cakes to put on a salad or enjoy on their own for lunch with a cup of tea.

These cakes are quite tasty with a little crunch on the outside while being soft and tender on the inside.

Mini Chicken Cakes

  • 1/3 cup plain Greek yogurt
  • 1 tsp. olive oil plus 1 tbsp. for cooking
  • 1/2 tsp. lemon juice
  • 1/2 tsp. dill
  • 1/2 tsp. ground cumin
  • 1/3 cup panko crumbs, divided in half
  • 1 egg
  • 1 1/5 cup cooked, diced chicken or 12.5 oz. can shredded chicken
  • 5 tbsp. grated Parmesan cheese
  • 1 tbsp. parsley, chopped
  • salt and pepper to taste

Combine yogurt, 1 tsp olive oil, lemon juice, dill, cumin, half of the panko crumbs, and egg in a medium bowl and mix well. Add the chicken and mix to completely coat. Form the chicken into patties – mini cakes make 12-14 patties, large cakes make 4-5 patties.

In a small bowl combine remaining panko, Parmesan cheese, parsley, salt and pepper. Coat chicken patties in panko mixture.

Heat 1 tbsp. olive oil in skillet and add chicken cakes, cooking until golden brown, about 4-5 minutes per side.

Serve warm by placing on salad greens and drizzling your favorite salad dressing.

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