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Chicken Cakes with Avocado Mango Sauce

These chicken cakes are a great appetizer for your next holiday party. Or serve them for dinner tonight with a side of rice and your favorite vegetable! —Rachael Nodes, La Barge, Wyoming
  • Total Time
    Prep: 15 min. Bake: 15 min.
  • Makes
    48 servings


  • 2 pounds ground chicken
  • 1 cup dry whole wheat bread crumbs
  • 1/2 cup unsweetened crushed pineapple
  • 1/2 cup finely chopped sweet red pepper
  • 1/2 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium ripe avocado, peeled and pitted
  • 1/2 cup chopped peeled mango
  • 3 tablespoons unsweetened crushed pineapple
  • 2 tablespoons chopped red onion
  • 1 garlic clove, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper


  • In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side.
  • Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.
Nutrition Facts
1 cake: 43 calories, 2g fat (0 saturated fat), 13mg cholesterol, 98mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.

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