Chicken Cakes--No CRAB Here!

Chicken Cakes--No CRAB Here!

Listen, I don't know about you, but sometimes, you need something different for a weeknight meal, but you may not want to spend an hour or two cooking! If you have some leftover chicken in the fridge, you can whip up some tasty chicken cakes in minutes! Don't have panko--use regular breadcrumbs. Don't have breadcrumbs? Toast a couple slices of bread and crumble it up! Use your favorite Simply Savory by Rachel seasoning blend, and you're good to go!


1 lb. chopped, COOKED chicken

4 pieces cooked bacon, optional

¼ cup shredded cheese

¼ cup diced red pepper

¼  cup diced sweet onion

¼  cup finely chopped kale or spinach

½ cup panko bread crumbs

1 egg beaten

¼ cup mayonnaise

½ tsp Simply Savory by Rachel Cajun Seasoning

1 garlic clove minced

salt & pepper to taste

½ cup oyster cracker crumbs or Panko for breading


  1. In a skillet over medium high heat, saute red pepper and onion in olive oil until soft and translucent. Remove from heat and place into a bowl with the chopped chicken.
  2. Combine egg, mayonnaise, kale/spinach, seasoning, and garlic in a large bowl.
  3. Stir in panko and cheese and stir until well-combined. The ingredients should stick together. 
  4. Form patties by compressing about ¼ cup of the chicken mixture into patties
  5. Heat olive oil over medium high heat.
  6. Working in batches, place about 4 patties in the pan and cook for about 3 minutes on each side or until browned.
  7. Serve with rice or over a salad.

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