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.

Meal Idea: Hoisin Pork Tenderloin and Roasted Potatoes

Just before you are ready to put your Hoisin Pork Tenderloin in the oven, you can add a side dish of roasted potatoes to make your meal complete. Cut up 4-6 potatoes in small pieces. Mix 3-4 tablespoons of olive oil with a package of onion soup mix. (Another great way to make these potatoes is with olive oil and fresh rosemary.) Toss together in a baking pan. When you are ready to put the pork in the oven, you can put the roasted potatoes in at the same time. The potatoes should be cooked at 425 degrees (same as the pork) and should be stirred occasionally. Total cook time for the potatoes is 30-35 minutes. Add a side of steamed vegetables such as broccoli and you have yourself a complete meal.