CRISPY CHICKEN CAKES || LOW CARB

CRISPY CHICKEN CAKES || LOW CARB

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Tasty chicken breast meat flavored with cheese and chives then fried to perfection. These Crispy Chicken Cakes are a simple dinner that can be prepared quickly on busy nights.

INGREDIENTS:

  • 4 Tablespoons Olive Oil for cooking
  • 6 small cans of chicken breast or 3-4 cups of shredded chicken
  • 1/2 cup shredded Monterey Jack Cheese
  • 1/3 cup egg whites (if preferred 2 whole eggs)
  • 1/3 cup Trim Healthy Mama Baking Blend (or Almond Flour)
  • 1/3 cup grated Parmesan Cheese
  • 2 Tablespoons chives, chopped or dried
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

INSTRUCTIONS:

  1. Open canned chicken and drain really well then break the chicken into small pieces so there are no large pieces
  2. Add the chicken and all the other ingredients into a large bowl, except the oil.
  3. Mix the ingredients well until all the ingredients are combined and will stick together when you pinch it between your fingers.
  4. Divide the mixture out into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set them aside.
  5. Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.
  6. This will take 4 to5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.
  7. Serve hot and enjoy.

NOTES:

See the Tips Section above the recipe for help making this recipe a success every time and for possible substitutions. Also please note your nutritional breakdown will vary if you use whole eggs or almond flour . For those using leftover chicken or turkey you will need about 3-4 cups of meat.

NUTRITION INFORMATION:

Yield  ,7

Serving Size

1Amount Per Serving , Calories 155, Total Fat 12g ,Saturated Fat 4g , Trans Fat 0g , Unsaturated Fat 8g , Cholesterol 26mg , Sodium 166mg , Carbohydrates 1g , Fiber0g , Sugar 0g , Protein 10g

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