Chicken and Corn Patties with a Roasted Red Pepper Mayonnaise

makes 10 cakes


For the Mayonnaise

1 cup mayonnaise

1/2 roasted red bell pepper, fresh or jarred (patted dry if jarred), roughly chopped

1 garlic clove, peeled and roughly chopped


For the Patties

1 Tablespoon unsalted butter

4 Tablespoons canola oil, divided

1 medium red onion, finely chopped

1 1/2 cups corn kernels

1 pound cooked chicken (about 2 breasts and 3 thighs), finely shredded

1 Tablespoon freshly squeezed lemon juice

1/4 cup finely chopped fresh basil

2 Tablespoons finely chopped fresh chives

1 extra large egg, lightly beaten

3/4 cup panko crumbs, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper (optional or to taste)


For the Mayonnaise

In the bowl of a food processor, combine the mayonnaise, red pepper, and garlic and puree until smooth; set aside.


For the Patties

In a large non-stick skillet, melt the oil and butter over medium-high heat.  Add the red onion and saute until soft and translucent, about 5-7 minutes.  Add the corn and saute until heated through, another 3-5 minutes.  Transfer the vegetables to a large bowl and cool to room temperature.


Add the chicken, lemon juice, basil, chives, egg, panko crumbs, salt, pepper, cayenne, and 6 tablespoons of the red pepper mayonnaise (reserve the remaining for serving) to the cooled vegetable mixture and mix well to combine.


Form the mixture into 10 patties (about 1/3 cup each) and place onto a wax or parchment lined baking sheet.  Refrigerate for at least an hour or until firm.


Preheat the oven to 200° F. Place the remaining panko crumbs in a shallow bowl or plate.  Gently coat each patty with the panko crumbs.


In a large non-stick skillet, heat 2 tablespoons of the remaining oil over medium heat.  Add half of the patties to the skillet and cook until nicely browned on both sides, about 4-5 minutes for each side.  Transfer the cakes to a baking sheet and keep warm in the oven.  Repeat with the remaining tablespoon of oil and the remaining cakes.  Serve with the reserved red pepper mayonnaise.  Enjoy!


Printed from thegalleygourmet.net