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CHEESY CHICKEN CAKES Yields 18 cakes
Flavorful, cheesy and juicy chicken cakes are always a winner with any family for a GREAT weeknight meal.

CHICKEN FRITTERS
1 1/2 pounds rotisserie chicken, SMALL diced
1 stalk celery, FINELY diced
3 green onions, FINELY diced
2 LARGE eggs
1/3 cup mayonnaise
1/2 cup WONDRA flour
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoons FRESH chopped tarragon
FRESH ground sea salt and black pepper, to taste

• Using gloved hands combine all ingredient until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight.

ASSEMBLY
2+ tablespoons avocado oil

• Divide chicken mixture into 18-20 rounds on a baking tray. Cover with plastic and freeze 20 minutes.
• Heat oil in a large non-stick skillet over medium to medium-high heat.
• When oil is hot add rounds chicken mixture to skillet and press down slightly to flatten. DO NOT CROWD PAN. Pan sear 4-5 minutes per side until golden brown and chicken is fully cooked through.
• Keep cooked cakes warm in oven and repeat, adding more oil as necessary.
• Serve immediately.

GARLIC AIOLI DIP
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 lemon, juiced
FRESH ground sea salt and black pepper, to taste


• Combine all ingredients in a small bowl and whisk together until smooth.

NOTES: Cornstarch or potato starch can be substituted to make them gluten free.