Canned Chicken Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Great Value - Canned - Chunk Chicken Breast In Water 2.4 serving Nabisco Premium Whole Grain Saltines topped with Sea Salt - 5 crackers .25 cup Bread crumbs, dry, grated, plain 3.5 tbsp Mayonnaise, Best Foods Real Mayonnaise .33 cup, chopped Onions, raw 1.5 tbsp Parsley, dried 2 tsp El Yucateco Hot Sauce Salsa Picante de Chile Habanero
Mix the ingredients together in a bowl until the mixture comes together enough to form cakes (add bread crumbs if too wet, mayo if too dry). In a non-stick skillet use cooking spray generously (butter flavor preferably - or use butter and some light oil), cook on high until the first side is golden brown, flip the cakes, turn the heat down a bit, and place the lid on top (but do NOT seal, it's just keep some of the heat in without burning it.
Serving Size: 6 cakes
Number of Servings: 6
Recipe submitted by SparkPeople user BIGCURVYGIRL.
Serving Size: 6 cakes
Number of Servings: 6
Recipe submitted by SparkPeople user BIGCURVYGIRL.
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 7.9 g
- Cholesterol: 27.9 mg
- Sodium: 441.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.9 g
- Protein: 10.2 g