Spicy Chicken Cakes with Horseradish Aioli
Elevate your dinner table with these bold and flavorful Spicy Chicken Cakes with Horseradish Aioli—a perfect fusion of heat and zest. Made with juicy ground chicken, crunchy panko breadcrumbs, and vibrant veggies like red bell pepper and green onion, these pan-fried patties are seasoned with cayenne, paprika, and fresh garlic for a delicious kick. Served alongside a creamy, tangy horseradish aioli featuring Dijon mustard and a splash of lemon juice, this dish delivers a satisfying balance of spice and refreshment. Ready in just 35 minutes and ideal for weeknight dinners or casual entertaining, these chicken cakes pair beautifully with a crisp green salad or roasted vegetables. Simple to make, yet packed with gourmet flair, this recipe is your new go-to for easy, crowd-pleasing flavor.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 0.5 cup Panko breadcrumbs
- 1 large Egg
- 3 stalks Green onion, finely chopped
- 0.5 cup Red bell pepper, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil (for frying)
- 0.5 cup Mayonnaise
- 2 tablespoons Prepared horseradish
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
Instructions
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, green onion, red bell pepper, cilantro, minced garlic, cayenne pepper, paprika, salt, and black pepper. Mix until all ingredients are evenly distributed.
Using clean hands or a scoop, form the mixture into 8 evenly sized patties, about 3 inches wide and 1 inch thick. Set them aside on a plate.
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chicken cakes in batches, being careful not to overcrowd the pan.
Fry the chicken cakes for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer cooked cakes to a plate lined with paper towels to drain any excess oil.
To make the horseradish aioli, whisk together the mayonnaise, prepared horseradish, lemon juice, and Dijon mustard in a small bowl until smooth and well-combined.
Serve the spicy chicken cakes warm, with a generous dollop of horseradish aioli on the side as a dipping sauce or drizzled on top. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 417 mg | 9% | |
*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.
