Chicken Cakes & Good Company…

TGIF everyone! Friday’s meals are always a little more fun!  Since Nick doesn’t have work the next day and we can stay up later (additionally pour more wine), we try to branch out of our usual one or two step dishes.  We had some friends over last night and served up one of our new favorite meals: chicken cakes. The best part of this recipe is the fact that you pick up rotisserie chicken, so there really isn’t anything raw to manage. You could if you wanted to cook the chicken on your own ahead of time. Charlotte was on her best behavior as well. Something about being around strangers puts her in a calm/intrigued mood. I am not sure if we should be excited about this, or worried for her future. We put her down for the night around 7:45 and then had the rest of the night to relax with good company.

Chicken Cakes: servings 2 (makes 2 cakes per person)

  • 1 rotisserie chicken
  • 1 red pepper ( finely diced)
  • 1 half red onion (finely diced)
  • 1 bunch green onion (finely chopped)
  • 2 garlic cloves (finely chopped )
  • 1/3 cup of Bread crumbs (we use panko, but normal bread crumbs work too)
  • 1 Tbsp each of salt and fresh ground pepper
  • 1 Tbsp of red pepper flakes (more or less depending on how much of a kick you want!)
  • 2-3 Tbsp dill (preferably chopped fresh dill!)
  • 1 Tsp of paprika
  • 1 Tsp of dried thyme.
  • 1 Tbsp of soy sauce
  • 1 Tbsp of Worcestershire sauce
  1. Pull the chicken meat off of the rotisserie bird and shred (doesn’t have to be too finely shredded… chunks are good!) Use both the white and dark meat.
  2. Sautee the onions, garlic, and red pepper for 5 mins, or until just getting soft. Let cool a little (so it doesn’t cook the egg). You can also roast all the veggies if you have more time
  3. In a mixing bowl add sauteed ingredients above, egg, Worcestershire sauce, soy sauce, bread crumbs, and all other spices ingredients. Add in pulled chicken.
  4. Mix everything together by hand, being somewhat cautious not to over-mix (to avoid it getting mushy)
  5. Roll mixture into baseball size “meatballs”.
  6. Heat a little olive oil and/or butter in the pan, and place the meatballs in. Once the balls are in the pan, press gently to form thick patties.
  7. Cook over medium heat until a crust forms, about 5 mins. We like to sprinkle the non-cooked side with a little more salt and pepper. Try not to flip them until the crust is formed!
  8. Flip carefully to other side, form crust on other side, another 5 mins.




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