Recipe Corner: Chicken Cakes

I really miss crab cakes and salmon cakes–I used to make them quite a bit. Since I can no longer eat seafood of any kind, I had the idea not long ago that I could use chicken instead. And it worked well. Now, a couple tricks will make it easier. I use gloves to handle meat, usually, (disposable non-latex gloves), and these will vastly help because the mixture you make is very sticky/wet. Second, have everything ready before you begin to process the ‘dough’ because then you can keep on the gloves when you start to cook. And third, I’m going to list a few ingredients that I would most definitely add if I could eat them–they’d be great, but I can’t touch them. They will be labeled as ‘optional.’

YASMINE’S CHICKEN CAKES

1 lb chicken boneless, skinless chicken breast meat
20 rice crackers (you can use saltines too, if you can have gluten)
2 stalks of celery, washed
1 medium carrot, washed
2 tbsp oil (your choice)
1 tbsp honey
2 eggs
1 tsp parsley
1 tsp tarragon
2/3 cup rice flour
2 tbsp oil (other than the above)

Optional:
1 tsp lemon pepper
1/2 tsp paprika
3 scallions/green onions

Cut celery and carrots into large chunks. Add all ingredients into a food processor except for rice flour. Pulse to blend all ingredients together, to a smooth consistency.

Spray large skillet with a heavy coat of cooking spray and then add 2 tbsp of oil. Heat over medium heat.
Wearing gloves (trust me, it’s easier), scoop out a kiwi-sized ball of chicken mixture. Pat smooth (it will be sticky) and lightly dust in rice flour on both sides. Place in hot oil (that is NOT smoking).  Repeat until all patties are cooking–you may need two skillets. Do not let the patties touch.

Cook about 3 minutes on each side, until golden brown on the bottom. Serve with cocktail sauce if you can eat it, or any other sauce you like. Also, very good with a thin drizzle of honey or apricot jam.

Serves 2-3 depending on how hungry you are.