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Chicken Cakes With Chipotle Mayo

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“I got this from the Costco cookbook and it was become a family favorite. You can use a cooked rotisserie chicken. I have also used canned chopped chipotle peppers instead of the powder with good success. If you want to use this as an appetizer just make 24-36 little cakes.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
  2. Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
  3. Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
  4. Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
  5. Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

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