Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce recipe

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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 calories
carbohydrate: 10.9 g
cholesterol: 73 mg
fat: 22.4 g
fiber: 0.6 g
protein: 15.6 g
saturatedFat: 5.1 g
servingSize: -
sodium: 251.2 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve chicken cakes with dipping sauce.

Recipe Yield

8 servings

Recipe Note

A hardy appetizer packed with great flavor. These cakes have always been a crowd pleaser.

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