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Chicken Cakes with Avocado Mango Sauce

TOTAL TIME: Prep: 15 min. Cook: 10 min./batch YIELD: 4 dozen (2 cups sauce).
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

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.

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