It was easy to convert this recipe to cook in the air fryer, and we liked it better than frying in oil.
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| Lemon Dill Chicken Cake cooked in air fryer; served with whole grain pasta mixed with fresh tomato, parmesan, garlic, and basil |
Ingredients for 2 chicken cakes
- 1 cup shredded cooked chicken breast*
- 2 tablespoons fine breadcrumbs** + more for dusting
- 2 tablespoons mayo - I suggest mayo made with olive or avocado oil
- 1 - 2 tablespoons nonfat Greek yogurt
- about ¼ cup fresh dill, chopped or 1 tablespoon dried dill
- ¼ teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Ingredients for optional sauce
- ¼ cup mayo
- 1 tablespoon mustard
- 1 - 2 teaspoons honey
Directions
Combine all chicken ingredients, mixing well. Form into patties about ¾” thick. Freeze until firm, about 10 minutes.
Meanwhile, prepare sauce, if using. Combine all sauce ingredients, mixing well. Set aside, or place in fridge until ready to use.
Remove chicken cakes from freezer. Spray both sides with olive oil or cooking spray, and sprinkle with breadcrumbs. Preheat air fryer to 400°F. Place patties in basket and cook until crisp and heated through--6 to 7 minutes. Flip patties halfway through cook time. Serve with optional sauce, if desired.
*My preference for cooking the chicken breast, is to season it with poultry seasoning, sear it in olive oil a couple of minutes on each side, and then simmer covered, adding water as needed, until able to shred. Shred with two forks, or pulse quickly in coffee grinder 2 to 3 pulses.
**I make fine breadcrumbs by pulsing soft bread crusts in the coffee grinder.
Let me know if you have any questions, and feel free to share!
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