Chicken Cakes with Avocado Mango Sauce

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



DirectionsIn 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.Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

Nutrition Facts1 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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