Tuscan Chicken Cakes
Transform your dinner routine with these mouthwatering Tuscan Chicken Cakes, a medley of rustic Italian flavors packed into perfectly golden, savory patties. Made with tender cooked chicken breast, vibrant sun-dried tomatoes, fresh basil, and a hint of zesty lemon, these chicken cakes are elevated with the nutty richness of Parmesan cheese and crispy breadcrumbs. The addition of garlic and olive oil enhances their flavor while ensuring a satisfying texture. Ready in just 30 minutes, they’re a quick and crowd-pleasing main course or appetizer. Serve them warm with a tangy garlic aioli or lemon herb yogurt for dipping, and watch them disappear faster than you can say “delizioso!” These Tuscan Chicken Cakes are ideal for weeknight dinners, entertaining, or even meal prepping for the week ahead.
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Recipe Information
Ingredients
- 300 g Cooked chicken breast
- 60 g Sun-dried tomatoes
- 10 g Fresh basil leaves
- 50 g Parmesan cheese, grated
- 80 g Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
- Flour (optional, for extra crispiness)
Instructions
Finely chop the cooked chicken breast into small, uniform pieces and transfer to a mixing bowl.
Dice the sun-dried tomatoes and finely chop the fresh basil leaves, then add them to the bowl with the chicken.
Add the grated Parmesan cheese, breadcrumbs, minced garlic, salt, black pepper, and lemon zest to the bowl.
Crack the egg into the bowl and mix the ingredients together until evenly combined. The mixture should hold together when squeezed. If it's too dry, add a teaspoon of water or olive oil; if it's too wet, add a bit more breadcrumbs.
Using your hands, shape the mixture into evenly sized patties, about 7-8 cm in diameter and 2 cm thick. You should get 6-8 chicken cakes.
Heat the olive oil in a large skillet over medium heat.
Optional: Lightly coat each chicken cake in flour for extra crispiness before frying.
Place the chicken cakes in the skillet, being careful not to overcrowd them. Cook for 4-5 minutes on each side until golden brown and crispy, flipping gently to avoid breaking them.
Remove the cooked cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve warm with a dipping sauce of your choice (garlic aioli or lemon herb yogurt are great options) and garnish with additional basil leaves or Parmesan if desired.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 28.6 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 748 mg | 58% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2238 mg | 48% | |
*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.
