Spicy Chicken-Corn Cakes

  • Yield: 6 servings


Fresh Basil Citrus Tartar Sauce:
1/2cup good quality mayonnaise
1/4cup chiffonade fresh basil (packed)
2tablespoons drained small capers
1tablespoon fresh lemon zest
1tablespoon fresh orange zest
1tablespoon Dijon mustard
2teaspoons minced fresh garlic
1/2teaspoon coarse ground black pepper
1/4teaspoon sea salt
Spicy Chicken Corn Cakes
1pound ground chicken
1-- ear fresh corn, kernels cut from the cob
1/4cup finely chopped green onion
1/4cup finely chopped red bell pepper
2tablespoons minced fresh jalapeno
2teaspoons minced fresh garlic
3tablespoons mayonnaise
1tablespoon Dijon mustard
2large eggs, beaten
2teaspoons chopped fresh parsley
1teaspoon coarse ground black pepper
3/4teaspoon sea salt
2/3cup fresh bread crumbs
1/4-- cup+ olive oil
6cups mesculun greens
18-- halves fresh orange slices


To make the Fresh Basil-Citrus Tartar Sauce, in a medium bowl, mix together mayonnaise, basil, capers, lemon zest, orange zest, mustard, garlic, pepper and salt. Cover and refrigerate until serving.

To make the Spicy Chicken-Corn Cakes, in a large bowl, mix together chicken, corn, green onion, red bell pepper, jalapeno, garlic, mayonnaise, mustard, eggs, parsley, pepper, salt and bread crumbs. Form mixture into 12 uniformly shaped 1-inch thick patties. Chill patties for 30 – 60 minutes.

To cook the Spicy Chicken-Corn Cakes, heat 2 tablespoons of oil in a large, nonstick saute pan over medium heat. Working in batches, cook the patties 6 to 8 minutes per side until lightly browned and cooked through. Add additional oil to cook, as necessary. Keep cooked patties warm while cooking remaining patties.

To serve, place an equal portion of mesculun greens on each of 6 plates. Top greens with two Spicy Chicken-Corn Cakes and three orange slices. Serve immediately with Fresh Basil-Citrus Tartar Sauce.

Serves 6