Chicken and spinach cakes recipe

Chicken and Spinach Cakes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Chicken and Spinach Cakes recipe! This mouthwatering dish combines tender chicken with nutritious spinach, creating a delightful blend of flavors. The recipe is simple yet versatile, making it perfect for any occasion. Whether you're looking for a quick weeknight dinner or an impressive appetizer, these savory cakes are sure to please. Get ready to savor every bite of this irresistible dish!

Keywords: chicken, spinach, cakes, recipe, versatile

Chicken and spinach cakes recipe details

Chicken and spinach cakes recipe, recipe Rating: 4.6
Number of votes:111

Ingredients

1/4 cup plus 2 Tablespoons olive oil

1/4 pound shallots, thinly sliced, divided

1/4 pound bacon, coarsely chopped

1-1/2 pounds boneless, skinless chicken breasts

One 10-ounce package frozen chopped spinach, thawed & squeezed dry

6 Tablespoons heavy cream

1-1/3 cups fresh bread crumbs, divided

1-1/2 teaspoons freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Instructions:

These will remind you of crab cakes (no crab, of course); this recipe is well worth the effort. Smaller cake would make a wonderful appetizer for a party and larger one for a luncheon entree.Peggy

In a large saucepan, heat 2 tablespoons olive oil. Add the sliced shallots and cook over moderate heat until light golden, 5 to 7 minutes. Set aside.

Place bacon in food processor and pulse until finely chopped. Transfer bacon to a large bowl. Add chicken (in 2 batches) to the food processor and pulse until minced. Add to the bowl with the bacon. Next add thawed spinach, heavy cream, 1/3 cup bread crumbs, cooked shallots, 1 teaspoon black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 cup if mixture into little round cakes. (May freeze at this point for future use.)

Preheat oven to 400 degrees. In a shallow bowl, mix 1 cup bread crumbs with the remaining 1/2 teaspoon black pepper. Coat the cakes with the bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over moderately high heat. Add 8 of the cakes and fry, turning once until browned, about 3 minutes per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 minutes until firm and done. Serve warm.

Serves:12