Lemon-Dill Chicken Cakes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 67
- Sodium
- 159
- Total: 40 min
- Active: 30 min
Ingredients
2 1/2 cups shredded rotisserie chicken, finely chopped
1/4 cup panko, plus more for coating
1/4 cup mayonnaise
1 large egg
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest, plus wedges for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Directions
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.