Chicken Cakes
Servings
81 chicken cake each
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Heat olive oil in skillet over medium high heat.
  2. Add the peppers and onions to the skillet. Cook until tender, about 4-5 minutes. Add the garlic and cook until fragrant, another 30 seconds. Remove from heat.
  3. In a medium mixing bowl, combine tomato, chicken, lemon juice, mustard, mayonnaise, tarragon, parsley, seasoning, and rice.
  4. Mix in vegetables. Add the eggs and mix until well combined, making sure chicken is well incorporated.
  5. Make 8 equal sized portions of the mixture and roll into a ball. Flatten to 3/4″ thick.
  6. Bake chicken cakes for 5-7 minutes on a baking sheet. Flip and cook additional 5 minutes until browned. Serve warm.
Recipe Notes

Serve with steamed vegetables, such as broccoli, cauliflower, asparagus or carrots.

This is great served cold the next day over a salad.
Nutrition Facts
Chicken Cakes
Amount Per Serving
Calories 194 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 96mg 32%
Sodium 304mg 13%
Potassium 199mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 15g 30%
Vitamin A 16%
Vitamin C 30%
Vitamin D0%
Calcium 2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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