South of the Border Chicken Cakes - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

South of the Border Chicken Cakes

Recipe by Steve Schroeder
©2013 Steve Schroeder


Yield: Makes 2 servings
Makes 4 cakes

Total Time: 30 min

What you need:

2 slices firm wheat sandwich bread finely chopped
1/2 pound cooked rotisserie chicken, shredded (Or cooked Shrimp, cooked crab, cooked scallops, pulled pork, fresh eggplant, fresh olives, fresh portobello mushroom)
2 tablespoon olive oil mayonnaise
(Or ricotta cheese, light sour cream, light cream cheese)
2 teaspoon Worcestershire sauce
2 tbsp fresh cilantro diced
¼ teaspoon paprika
2 tbsp red bell pepper small diced
2 tbsp diced jalapeno small diced, you can use canned mild diced chilis
1 large egg, beaten
1/2 lime squeezed
Cornmeal

Preparation

In a large bowl add bread, mayonnaise, Worcestershire sauce, egg and paprika, red pepper, jalapeño and cilantro and chicken.

Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter)

Lightly spread cornmeal on baking pan to keep cakes from sticking. Place cakes on baking pan. Lightly sprinkle corn meal on top. Place in oven 375 degrees for 15-18 min. Cake will be firm when done.

Garnish with micro greens or cilantro when plating.

Enjoy

Sriracha sauce
1 tbsp Lime juice
1/4 cup Olive oil mayonnaise
1tbsp Sriracha sauce
Mix together

Wasabi sauce
1 tbsp Sour cream
1 tbsp Wasabi horseradish
1 tbsp Lemon juice

Cocktail sauce
1 tbsp Ketchup
1 tbsp Horseradish
1 tbsp Lemon juice
1tbsp worschester sauce

Delicious by DaVita

Disclaimer
Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Chicken Skewers with Fennel & Arugula Salad

    Chicken Skewers with Fennel & Arugula Salad

    Sunday, May 17 2015 10:02 PM EDT2015-05-18 02:02:07 GMT
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced
    More >>
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced

    More >>
  • Spiced Marinated Shrimp

    Spiced Marinated Shrimp

    Thursday, April 9 2015 2:08 PM EDT2015-04-09 18:08:14 GMT
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
  • Mango Salsa with Grilled Chicken

    Mango Salsa with Grilled Chicken

    Wednesday, March 25 2015 9:47 PM EDT2015-03-26 01:47:48 GMT
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes

    More >>
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes


    More >>
Powered by Frankly
All content © Copyright 2000 - 2017 Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.