Chicken Bistro Cakes
Savor the irresistible flavors of Chicken Bistro Cakes, a simple yet sophisticated dish that effortlessly transforms leftover chicken into a culinary delight. These savory cakes combine finely shredded cooked chicken with the rich nuttiness of Parmesan cheese, the tangy kick of Dijon mustard, and the vibrant crunch of diced red bell pepper. Perfectly seasoned and bound together with breadcrumbs and eggs, these golden-brown patties are pan-fried to crispy perfection in just minutes. Finished with a fresh sprinkle of parsley and served with optional lemon wedges for a zesty twist, they make an ideal appetizer, lunch, or light dinner option. With just 20 minutes of prep time and versatile serving possibilities, these chicken cakes are a delicious way to upgrade your mealtime routine.
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Recipe Information
Ingredients
- 400 grams Cooked chicken breast
- 100 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 60 grams Mayonnaise
- 20 grams Dijon mustard
- 1 medium Red bell pepper, finely diced
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 4 pieces Lemon wedges (optional)
Instructions
Finely shred the cooked chicken breast using your hands or two forks and place it in a large mixing bowl.
Add the breadcrumbs, grated Parmesan cheese, mayonnaise, Dijon mustard, diced bell pepper, chopped parsley, salt, and black pepper to the bowl with the chicken.
Crack the eggs into the mixture, and mix well until all ingredients are evenly incorporated and the mixture holds together when pressed.
Using your hands, form the mixture into small, flat cakes approximately 7-8 cm (3 inches) in diameter and 1.5 cm (0.5 inch) thick. You should have about 8 cakes.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once the oil is hot, place the chicken cakes into the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Fry the chicken cakes for 3-4 minutes on each side, or until they are golden brown and heated through.
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
Serve warm with lemon wedges on the side for added brightness, if desired.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 757 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
