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.
