Chicken Cakes

So there's this bar and grill down the road where I live (Leesville Taproom) that makes a "Chicken Cake Sandwich."  It's basically a crab cake, but made with chicken, on a bun with "special sauce" and pepper jack cheese.  Bottom line: it's awesome, and if you haven't gotten it there, order it next time.  This week, I'm on a quest to re-create a fit-friendly version.  I've scoured the web for crab cake recipes, chicken cake recipes, and my dad even threw in some help with his chicken burger recipe.  Here's what I've come up with.

Makes 8 Servings

1 lb ground chicken (or cooked, shredded chicken) 

1 stalk celery (finely chopped)

1/4 cup carrots (finely chopped)

1 egg white

1/4 cup low fat mayonnaise

1 tsp Dijon mustard

1 - 2 tsp Old Bay Seasoning

1/2 teaspoon grated lemon rind

1 tsp lemon juice

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/2 tsp Worcestershire sauce

1/2 cup panko bread crumbs (divided)

1 tablespoon olive oil

Combine everything except for chicken and bread crumbs in a food processor or by hand.   Add in chicken half of the bread crumbs and ensure the mixture is even.  Place the other half of the panko crumbs in a small bowl. Use a 1/4 measuring cup to spoon out the mixture and roll into a ball.  Coat evenly in the remaining panko crumbs.  Place the ball in a lightly oiled sauce pan over medium heat and flatten to make into a "cake." Cook about 5 min on each side until slightly browned.  Make sure the chicken is cooked all the way through. Remove and garnish with a lemon slice.

Nutritional Information:

Serving Size: 1 Chicken Cake

Calories: 142

Fat: 9g

Protein: 16g

Carbs: 7g