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Chicken Cakes with Avocado Mango Sauce

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Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 10 min./batch

Makes

4 dozen (2 cups sauce)

Updated: Oct. 04, 2023
Here's a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable. —Rachael Nodes, La Barge, Wyoming
Chicken Cakes with Avocado Mango Sauce
Chicken Cakes with Avocado Mango Sauce Recipe photo by Taste of Home
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Ingredients

  • 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
  • 3 tablespoons canola oil
  • AVOCADO MANGO SAUCE:
  • 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

Directions

  1. In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape into forty-eight 1/2-in.-thick patties. Heat oil in a large cast-iron skillet; fry the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side.
  2. Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

Nutrition Facts

1 cake with 2 teaspoons sauce: 51 calories, 3g fat (1g saturated fat), 13mg cholesterol, 98mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein.