to make chicken cakes you will need
- 500g chicken (or turkey) mince (or chicken breasts, whizzed up in a food processor)
- half a red, yellow or orange pepper, diced
- 1 onion, finely chopped
- 1 pinch chilli flakes
- half a chicken stock cube
- 2 garlic cloves, minced
- 4 tbsp extra-light mayonnaise (2 syns)
- ½ teaspoon salt
- ¼ black pepper
- 2 shakes Tabasco sauce
- 25g panko (4½ syns)
- 1 egg, beaten
- 2 tsp dijon mustard (1 syn)
to make chicken cakes you should:
- in a large pan, spray in some oil over a medium-high heat and add the onions, pepper, chilli flakes and crumble in half the chicken stock cube, and cook together for about 3 minutes
- add the garlic and cook for another minute
- add HALF of the raw chicken mince (you read that right – trust me) to the pan, and cook until cooked though – it’ll take about 3 minutes
- remove from the heat and set aside to cool
- in a large bowl, mix together the mayonnaise, salt, pepper, tabasco, panko, egg and dijon mustard
- add the cooked chicken (wait until it’s cool enough to hold) and the remaining raw chicken (it’ll be fine! honestly!) and mix really well together
- divide the mixture into 8 balls and flatten each one into a burger shape (this burger press is only £3.50 and will do the job nicely)
- plonk onto some greaseproof paper so they don’t stick and pop in the fridge for about half an hour to let them firm up – pour yourself a gin
- spray a large frying pan with oil and whack on to a medium-high heat
- using a spatula, add the chicken cakes to the pan (you might need to do it in batches) and cook for about 4 minutes per side until cooked through
- serve and enjoy!