Chicken Cakes with Avocado Mayonnaise and Tomato Salsa
Elevate your dinner game with these irresistibly crispy Chicken Cakes, served alongside creamy Avocado Mayonnaise and a zesty Tomato Salsa. Made with tender, shredded chicken, panko breadcrumbs, and a touch of Dijon mustard, these golden chicken patties are packed with savory flavor and crunch. The homemade avocado mayonnaise, infused with lemon juice for a subtle tang, provides a luscious, velvety contrast, while the fresh tomato salsa—featuring juicy tomatoes, cilantro, and a hint of heat from optional jalapeños—adds a vibrant, refreshing kick. Ready in just 35 minutes, this recipe is a perfect mix of healthy, flavor-packed comfort food and gourmet flair. Serve as a hearty appetizer, a main course, or even in sliders for a crowd-pleasing twist!
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Recipe Information
Ingredients
- 2 cups Chicken breast (cooked and shredded)
- 1 cup Panko breadcrumbs
- 1 large Egg
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks Green onions (finely chopped)
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for frying)
- 1 large Avocado (peeled, pitted, and mashed)
- 0.25 cup Mayonnaise (for avocado mayo)
- 1 tablespoon Lemon juice
- 2 medium Tomatoes (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lime juice
- 1 small Jalapeño (finely chopped, optional)
- 0.25 teaspoon Salt (for salsa)
Instructions
In a large mixing bowl, combine the cooked and shredded chicken, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, garlic powder, salt, and black pepper. Mix until fully combined.
Form the mixture into 8 evenly sized patties, about 3 inches in diameter.
Heat olive oil in a large skillet over medium heat. Fry the chicken cakes for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.
To make the avocado mayonnaise, mash the ripe avocado in a bowl until smooth. Stir in the mayonnaise and lemon juice, mixing until fully combined. Adjust seasoning with salt if needed, and set aside.
For the tomato salsa, combine the diced tomatoes, red onion, cilantro, lime juice, jalapeño (if using), and salt in a medium bowl. Toss to mix thoroughly.
To serve, place two chicken cakes on each plate and spoon a dollop of avocado mayonnaise on top of them. Add a generous serving of tomato salsa on the side. Enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 827 mg | 18% | |
*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.
