chicken cakes_main photo

Do you ever struggle to use up all the leftovers from a rotisserie chicken? I made my baked rotisserie chicken a couple nights ago and needed to use up what was left. I love crab cakes, so I decided to try to make a chicken-based version!

What you’ll need:

  • 2 cups of chicken (canned or leftovers, chopped)
  • 1/4 cup red peppers, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup mayonnaise
  • 1 cup panko breadcrumbs, divided
  • 1 large egg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. old bay
  • 1/4 tsp. parsley

The ingredients above are enough to make four chicken cakes. If you need more, plan accordingly! Start by chopping your chicken, red peppers and green onions.

chicken cakes_chopped

Add in the spices, mayo, egg and 1/2 cup of the panko breadcrumbs. Stir everything to combine.

chicken cakes_add seasonings

Put the reserved 1/2 cup of panko breadcrumbs on a plate. Pack your chicken mixture into four even balls and roll to coat in the breadcrumbs. Place the chicken cakes on a baking sheet and flatten. Put them back in the fridge for at least 30 minutes before baking.

chicken cakes_ready to bake.JPG

Bake the chicken cakes in the oven at 350 degrees for 10 minutes. Then, I topped mine off by placing them under the broiler for about five minutes to crisp up the breadcrumbs.

I served the chicken cakes with a simple sauce on the side…mix up 2 tbsp. of mayo, 1 tbsp. of sweet chili sauce and 1/4 tsp. of sriracha.

chicken cakes_final

This was an easy and tasty way to use up leftover chicken. Enjoy!