Spicy Chicken Cakes with Horseradish Aioli

January 2, 2008April 9, 2022

Cooking Light, JULY 2006

Okay, so I had to sell CTM on the idea of ground chicken cakes. Once he tasted them, I didn’t need to sell him anymore. These were REALLY GOOD!! Don’t ground the chicken too much. Leave some large chunks to keep them moist. The aoili needed more horseradish for our taste. He even took the left overs for lunch the next day!! Can you believe it??

Cuisinart

Knife

Cutting board

Measuring cups and spoons

Non-stick skillet

Blender or mini cuisinart for aoili

Spatula

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