Savory Chicken Cakes with Avocado Cream and Fresh Tomato Salsa
Indulge in these delightful savory chicken cakes, a versatile dish perfect for any occasion. Whether served as a canape during a lively gathering, a refined first course, or as a satisfying main course, these cakes are bound to impress. The base of juicy chicken thighs, aromatic herbs, and crispy bacon lends a savory depth while allowing you to tailor the flavor profile with your favorite spices or additional ingredients—think Cajun, lemon & pepper, or even ginger & lemongrass. Paired with a rich avocado cream and fresh tomato salsa, this recipe will quickly become a staple in your culinary repertoire. The presentation is equally impressive; for a first course, layer the cakes atop vibrant greens with salsa and avocado cream, or create an inviting main course with a hearty stack of cakes accompanied by grilled vegetables.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Avocado
1 (Roughly chopped)
Whole egg mayonnaise
3 tablespoons (N/A)
Flaked sea salt
To taste (N/A)
Black pepper
To taste (Freshly ground)
Vine-ripened tomatoes
2 (Seeded and finely diced)
Purple onion
1/2 (Finely diced)
Flat leaf parsley
2 tablespoons (Chopped)
Lemon
1 (Juiced)
Extra virgin olive oil
As needed (For cooking and salsa)
Bacon
8 slices (Finely chopped)
Boneless skinless chicken thighs
600 g (Roughly chopped or minced)
Breadcrumbs
As needed (To bind mixture)
Egg
1 (N/A)
Birds eye chilies
3 (Finely chopped)
Lemon zest
1 (Zested)
Chopped fresh thyme
1/2 tablespoon (Fresh or dried)
Instructions
1
Begin by preparing the avocado cream: Roughly chop the avocado and place it in a food processor with the mayonnaise, a pinch of salt, and black pepper. Process on high until the mixture is smooth and creamy. Transfer to a bowl and cover the surface with cling wrap to prevent oxidation.
2
Next, make the fresh tomato salsa: In a mixing bowl, combine the diced tomatoes, finely chopped onion, parsley, and lemon juice. Season with salt and pepper to taste. Drizzle with a splash of olive oil, mix well, and set aside to allow the flavors to meld.
3
Now, prepare the chicken cakes: Preheat your oven to 180°C (350°F). In a large heavy-based pan, cook the chopped bacon over medium heat until soft, about 3-4 minutes. Add the finely diced onion and chopped chilies, cooking for an additional 2-3 minutes until the onion is translucent. Remove from heat and allow the mixture to cool.
4
If starting with whole thighs, chop the chicken into chunky pieces and add to the food processor. Pulse until completely minced. Combine the minced chicken with the cooled bacon mixture, add the egg, lemon zest, thyme, and additional salt and pepper. Process until thoroughly mixed. Depending on the consistency, fold in enough breadcrumbs to achieve a slightly oily, shiny texture.
5
With wet hands, shape the mixture into small patties or slightly larger cakes for a main course. Heat a generous splash of olive oil in a non-stick frying pan over medium-high heat. Sear the cakes for 1-2 minutes on each side until golden brown.
6
Once all the cakes are beautifully browned, transfer them to the preheated oven for an additional 5-6 minutes to ensure they are cooked through. While the cakes finish in the oven, prepare your serving plates.
7
To serve, plate the cakes atop vibrant greens or arrange them on a platter. Top with a generous spoonful of fresh tomato salsa and a dollop of creamy avocado sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this chicken cake recipe?
The main protein is 600 grams of boneless skinless chicken thighs.
How do I make the avocado cream?
Roughly chop the avocado and process it in a food processor with 3 tablespoons of whole egg mayonnaise, salt, and black pepper until smooth and creamy.
What ingredients are in the fresh tomato salsa?
The salsa contains seeded and finely diced vine-ripened tomatoes, finely diced purple onion, chopped flat leaf parsley, lemon juice, salt, pepper, and extra virgin olive oil.
At what temperature should I preheat the oven?
The oven should be preheated to 180°C (350°F).
How should I prepare the bacon for the chicken cakes?
Finely chop 8 slices of bacon and cook them in a heavy-based pan over medium heat for 3-4 minutes until soft.
What flavor variations can I try for the chicken cakes?
You can tailor the flavor profile with spices like Cajun, lemon & pepper, or even ginger & lemongrass.
How do I prevent the avocado cream from turning brown?
Transfer the cream to a bowl and cover the surface directly with cling wrap to prevent oxidation.
Is it necessary to use a food processor for the chicken?
Yes, pulsing the chunky chicken thigh pieces in a food processor until completely minced helps achieve the correct consistency for the cakes.
How many chilies are included in this recipe?
The recipe calls for 3 finely chopped bird's eye chilies.
What role do breadcrumbs play in the chicken cake mixture?
Breadcrumbs are used as a binder; you should fold in enough to achieve a slightly oily, shiny texture.
How long should I sear the chicken cakes in the pan?
Sear the cakes for 1-2 minutes on each side until they are golden brown.
How long do the cakes need to bake in the oven after searing?
They should be baked for an additional 5-6 minutes to ensure they are cooked through.
What is the secret to shaping the patties easily?
Using wet hands helps you shape the mixture into patties or cakes without it sticking to your skin.
Can I use dried herbs instead of fresh?
The recipe suggests using half a tablespoon of chopped fresh thyme, but notes that dried thyme can also be used.
What type of onion is best for the chicken cake mixture?
The recipe uses finely diced onion (regular) for the cake mixture and purple onion for the salsa.
How should I serve these as a first course?
For a first course, layer the cakes atop vibrant greens with the salsa and avocado cream.
How should I serve these as a main course?
Create a hearty stack of cakes accompanied by grilled vegetables.
What type of oil is recommended for frying?
The recipe recommends using a generous splash of olive oil in a non-stick frying pan.
Do I need to seed the tomatoes for the salsa?
Yes, the vine-ripened tomatoes should be seeded before being finely diced.
What ingredients are mixed with the minced chicken?
The minced chicken is mixed with the cooled bacon/onion/chili mixture, an egg, lemon zest, thyme, salt, pepper, and breadcrumbs.
What is the texture of the chicken cake mixture supposed to be?
The mixture should be thoroughly mixed and have a slightly oily, shiny texture once the breadcrumbs are added.
How many eggs are required in total?
One egg is used within the chicken cake mixture as a binder.
Can I serve these chicken cakes cold?
While they are traditionally served warm, they can also be served as canapes for a lively gathering.
What type of parsley is used in the salsa?
The recipe calls for 2 tablespoons of chopped flat leaf parsley.
How many servings does this recipe make?
The recipe does not specify a serving count, but it uses 600g of chicken, which typically serves 3-4 people as a main.
Does the recipe require lemon zest?
Yes, the zest of one lemon is added to the chicken mixture for brightness.
Are the chicken thighs skinless?
Yes, the recipe specifies boneless skinless chicken thighs.
What kind of salt is recommended?
Flaked sea salt is recommended for this recipe.
How do you cook the onion for the cake mixture?
The onion is added to the pan with the bacon and chilies and cooked for 2-3 minutes until translucent.
What is the first step in the entire recipe?
The first step is to prepare the avocado cream by processing avocado, mayonnaise, salt, and pepper until smooth.