Spicy Chicken-Corn Cakes

  • Yield 6 servings


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



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