Chicken and Corn Patties with a Roasted Red Pepper Mayonnaise
These flavorful patties are a great way to use leftover chicken and corn!
Servings: 5
Equipment
Ingredients
For the Mayonnaise
- 1 cup mayonnaise
- ½ roasted red bell pepper fresh or jarred (patted dry if jarred), roughly chopped
- 1 garlic clove peeled and roughly chopped
For the Patties
- 1 tablespoon unsalted butter
- 4 tablespoons canola oil divided
- 1 medium red onion finely chopped
- 1 ½ cups corn kernels
- 1 pound cooked chicken about 2 breasts and 3 thighs, finely shredded
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 1 extra-large egg lightly beaten
- ¾ cup panko crumbs divided
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper optional or to taste
Instructions
For the Mayonnaise
- In the bowl of a food processor, combine the mayonnaise, red pepper, and garlic and puree until smooth; set aside.
For the Patties
- In a large non-stick skillet, melt the oil and butter over medium-high heat. Add the red onion and sauté until soft and translucent, about 5-7 minutes. Add the corn and sauté until heated through, another 3-5 minutes. Transfer the vegetables to a large bowl and cool to room temperature.
- Add the chicken, lemon juice, basil, chives, egg, ¼ cup of the panko crumbs, salt, pepper, cayenne, and 6 tablespoons of the red pepper mayonnaise (reserve the remaining for serving) to the cooled vegetable mixture and mix well to combine.
- Form the mixture into 10 patties (about ⅓ cup each) and place onto a wax or parchment lined baking sheet. Refrigerate for at least an hour or until firm.
- Preheat the oven to 200°F. Place the remaining panko crumbs in a shallow bowl or plate. Gently coat each patty with the panko crumbs.
- In a large non-stick skillet, heat 2 tablespoons of the remaining oil over medium heat. Add half of the patties to the skillet and cook until nicely browned on both sides, about 4-5 minutes for each side. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining tablespoon of oil and the remaining cakes. Serve with the reserved red pepper mayonnaise. Enjoy!
Notes
Sauce and Patties can be made several hours in advance, covered and refrigerated.
Nutrition
Calories: 668kcal | Carbohydrates: 17g | Protein: 27g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 816mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg
