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.