Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce recipe
All Recipes Appetizers and Snacks Meat and Poultry Chicken
Ingredients
- ⅓ cup mayonnaise ¼ cup sour cream 1 tablespoon pesto ½ teaspoon hot sauce salt and ground black pepper to taste ¼ cup low-fat mayonnaise 1 egg, beaten 2 tablespoons pesto 1 clove garlic, minced 1 cup gluten-free panko bread crumbs ⅓ cup minced red onion 3 cups shredded cooked chicken breast 1 tablespoon olive oil
Nutrition Info
- 309.4 caloriescarbohydrate: 10.9 gcholesterol: 73 mgfat: 22.4 gfiber: 0.6 gprotein: 15.6 gsaturatedFat: 5.1 gservingSize: -sodium: 251.2 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce
Directions
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Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls, press into 1/2-inch cakes.
Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer, cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
Serve chicken cakes with dipping sauce.