Chicken Cakes with Avocado Mayonnaise and Tomato Salsa
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
2 servings
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Course
Main Course
Chicken Cakes with Avocado Mayonnaise and Tomato Salsa
Description
Chicken Cakes with Avocado Mayonnaise and Tomato Salsa feature ground chicken blended with cooked bacon, diced onion, red chili, lemon zest, and thyme. The bacon lends a smoky richness while the chili adds subtle heat. The cakes are bound with egg and breadcrumbs, then formed and cooked to maintain a moist interior. The accompanying avocado mayonnaise offers a creamy, mildly tangy element through blended avocado and mayonnaise seasoned simply with salt and pepper. Meanwhile, the tomato salsa combines fresh diced tomatoes, red onion, parsley, lemon juice, and olive oil to provide a fresh, zesty counterpoint.
The avocado mayonnaise and tomato salsa enhance the cakes by balancing creaminess and acidity, making this dish suitable for lunch or dinner as a hearty, protein-rich option. Pairing with lightly dressed greens or crusty bread can complete the meal. The detailed method includes gently cooking bacon and aromatics without browning to soften flavors and preserve moisture in the cakes. This care in preparation helps ensure an enjoyable texture and flavor in each bite.
Ingredients
For the Mayonnaise:
- 1 avocado
- 3 tablespoons mayonnaise whole-egg
- sea salt flakes
- black pepper grinded
For the Salsa:
- 2 tomato vine-ripened
- 1/2 purple onion finely diced
- 2 tablespoons parsley continental
- 1 lemon
- olive oil extra virgin
For the Chicken:
- 8 lices Bacon
- 600 grams chicken breast boneless, skinless
- 1 onion finely diced, small
- 3 tablespoons bread crumbs
- 1 egg
- 3 bird's eye chili red
- 1 lemon for zest
- 1/2 tablespoons thyme fresh
Instructions
For the Avocado Mayonnaise:
- Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
- Remove from the food processor, place in a bowl and cover the surface with cling wrap.
For the Salsa:
- Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
- Mix in a touch of olive oil and set aside.
For the Chicken:
- Preheat the oven to 180° C (350° F).
- Cook the bacon in a large heavy based pan, until soft.
- Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
- If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
- Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
- If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
- Add a pinch of salt and pepper and process once again.
- The mixture should appear slightly oily and shiny when done.
- Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
- In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
- Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
- For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that.
- For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.
Notes
User Reviews
Overall Rating
4.9
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