Spicy Chicken Cakes with Horseradish Aioli

We dug out an old Cooking Light magazine and found this little gem. The recipe called for bottled minced garlic but I recommend freshly minced garlic. I can't guarantee that there is a difference but in my experience, fresh garlic will make any recipe better than when using the bottled stuff. The recipe also calls for fresh chives but I substituted with green onions since I had them on hand. I have to admit that the highlight of this recipe is the Horseradish Aioli. It's a treat.

I served it with blue cheese mashed potatoes (I'm still on my blue cheese kick) and asparagus. While the potatoes were cooking, I prepared the chicken cakes. Once I had the chicken cakes on, I made the Aioli and asparagus.

Cakes:
2 slices whole wheat bread
1 pound skinless, boneless chicken breast (aprox. 2 large chicken breasts)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites

To prepare cakes, place bread in a food processor to make coarse crumbs. Measure 1 cup and add to a medium bowl. Place chicken in food processor and grind. Add chicken to bowl and remaining ingredients. Mix well. Divide mixture into 8 equal portions, shaping each into 1/2-inch-thick patty. Heat two teaspoons canola oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon minced garlic
1/8 teaspoon salt

To prepare aioli, combine ingredients in a small bowl.