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CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

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CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

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Ingredients

Mayonnaise
1 avocado
3 tablespoons Whole-Egg Mayonnaise
sea salt flakes
pepper grinder
Salsa
2 vine ripened tomatoes
1/2 purple onion finely diced
2 tablespoons continental parsley
1 lemon
extra virgin olive oil
Chicken
8 slices bacon
600 grams boneless skinless chicken breast
1 small onion finely diced
3 tablespoons bread crumbs
1 egg
3 red birds eye chillis
1 lemon for zest
1/2 tablespoons Fresh Thyme
  • Medium

Ingredients

  • Mayonnaise

  • Salsa

  • Chicken

Directions

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These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you’ll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite.

Avocado Mayonnaise

  1. Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
  2. Remove from the food processor, place in a bowl and cover the surface with cling wrap.

Salsa

  1. Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
  2. Mix in a touch of olive oil and set aside.

Chicken

  1. Preheat oven to 180 (350 fahrenheit)
  2. Cook the bacon in a large heavy based pan, until soft.
  3. Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
  4. If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
  5. Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
  6. If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
  7. Add a pinch of salt and pepper and process once again.
  8. The mixture should appear slightly oily and shiny when done.
  9. Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
  10. In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
  11. Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
  12. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that.
  13. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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