Spicy Chicken Cakes with Horseradish Aioli

Elevate your dinner table with these bold and flavorful Spicy Chicken Cakes with Horseradish Aioli—a perfect fusion of heat and zest. Made with juicy ground chicken, crunchy panko breadcrumbs, and vibrant veggies like red bell pepper and green onion, these pan-fried patties are seasoned with cayenne, paprika, and fresh garlic for a delicious kick. Served alongside a creamy, tangy horseradish aioli featuring Dijon mustard and a splash of lemon juice, this dish delivers a satisfying balance of spice and refreshment. Ready in just 35 minutes and ideal for weeknight dinners or casual entertaining, these chicken cakes pair beautifully with a crisp green salad or roasted vegetables. Simple to make, yet packed with gourmet flair, this recipe is your new go-to for easy, crowd-pleasing flavor.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Ground chicken
• 0.5 cup Panko breadcrumbs
• 1 large Egg
• 3 stalks Green onion, finely chopped
• 0.5 cup Red bell pepper, finely diced
• 2 tablespoons Fresh cilantro, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil (for frying)
• 0.5 cup Mayonnaise
• 2 tablespoons Prepared horseradish
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard

Directions

Step 1

In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, green onion, red bell pepper, cilantro, minced garlic, cayenne pepper, paprika, salt, and black pepper. Mix until all ingredients are evenly distributed.

Step 2

Using clean hands or a scoop, form the mixture into 8 evenly sized patties, about 3 inches wide and 1 inch thick. Set them aside on a plate.

Step 3

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chicken cakes in batches, being careful not to overcrowd the pan.

Step 4

Fry the chicken cakes for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer cooked cakes to a plate lined with paper towels to drain any excess oil.

Step 5

To make the horseradish aioli, whisk together the mayonnaise, prepared horseradish, lemon juice, and Dijon mustard in a small bowl until smooth and well-combined.

Step 6

Serve the spicy chicken cakes warm, with a generous dollop of horseradish aioli on the side as a dipping sauce or drizzled on top. Garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(876.4g)

Amount per serving	% Daily Value*
Calories	2175.8

Total Fat 176.8g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 11.3g
Cholesterol 737.9mg	0%
Sodium 3579.8mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 5.6g	0%
Total Sugars 10.0g
Protein 102.3g	0%

Vitamin D 56.3IU	0%
Calcium 181.5mg	0%
Iron 9.0mg	0%
Potassium 3018.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 18.2%

Carbs: 10.8%