Chicken and spinach cakes recipe
Chicken and Spinach Cakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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
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.
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