Chicken Cakes (Spicy or Not) with Sweet Chilli Drizzle

We haven't been eating beef for a few months now; so if we want burgers I look for alternatives and this is one of my favorites.


Juicy and flavorful, yet low in fat I devised this one from bits and pieces of 3 other recipes.


If you've been disappointed with chicken or turkey burgers which are dry and flavorless ~ you should give this one a try. I have a couple of tips to assure your cakes will remain appetizingly moist and juicy.



One of the secrets of these low fat and moist cakes is to chop your own meat using your food processor rather than buying already-ground chicken or turkey.Please don't let this extra step deter you; these just won't come out the same with store ground chicken, plus it's so easy!It makes all the difference in the final dish.
This way you know just what goes into the mix; there is virtually no fat and the larger chunks you can achieve by doing it at home keep the patties/cakes more juicy when cooked. I much prefer this method over ground chicken or turkey from the market for this recipe.




The other secret is to quickly brown them for just a couple of minutes on each side on the stove top, then transfer to the oven for a few more minutes to cook through. This technique give no-fail delicious results every time.

I usually make them mini-size and serve them as an appetizer, or as a component of a salad on arugula (rocket/roquet), baby spinach leaves, or a combination of both greens. You can make them larger and serve on buns or in pita bread if you prefer.




Most often I use skinless chicken breasts, but you can use turkey, prawn meat, or fish, too.

If you're looking for a lower-fat and very flavorful alternative you might want to give this recipe a try; it may become one of your favorites ~ as it is at my house.

For a printable copy of the recipe you can find it on my recipe blog by clicking HERE.

Thank you for stopping by today ~ I would love to hear from you, please leave me a comment!. :)