I don’t make it a big secret that I am no fan of seafood. I am not now and have never been. It’s not got anything to do with an allergy or taste or texture. It is simply that I don’t want seafood in my mouth. It’s one of my many strange little quirks. That generally means that for most of my life, I’ve made seafood free alternatives, and these Tex-Mex Chicken Cakes are one of those!
Crab cakes or fish cakes have always intrigued me, but again… being as I’m not a fan of seafood I thought I’d try my hand at making a chicken version. These Tex-Mex Chicken Cakes are super simple to make and you get a lot of bang for your buck with a whopping 14 cakes made with one go of it.
To lighten these cakes up I used boneless skinless chicken breast, plenty of veggies, and some reduced fat cheddar. I also opted to cook them in the air fryer rather than baking (Texans have been asked to reduce their energy use this week especially with large appliances.) or deep frying.
I served these Tex-Mex Chicken Cakes with a light side salad and some fresh corn salsa. It made for a tasty easy to make meal of which I had plenty of leftover chicken cakes to store in the freezer for another day.
Tex-Mex Chicken Cakes (Air-Fryer)
Ingredients
- 12 Oz. Boneless Skinless Chicken Breast
- 6 Oz. Reduced Sodium Stuffing Mix
- 1 C. Reduced Fat Shredded Cheddar Cheese
- 3/4 C. Water
- 1 Carrot, Shredded
- 1/3 C. Light Mayonnaise
- 2 Tbsp. Chopped Pickled Jalapeno
- 2 Tbsp. Diced Tomato
- 1 Green Onion, Chopped
Instructions
- Prepare a baking sheet by lining it with parchment or a silicone baking mat; set aside.
- Place the chicken into a blender or food processor and blend it down to create a sort of 'ground chicken'. You don't want to puree it fully, just get it to the texture of canned tuna fish.
- Transfer the chicken to a large bowl and stir it together with the 6 Oz. stuffing mix, 1 C. cheese, 3/4 C. water, 1 shredded carrot, 1/3 C. mayo, 2 Tbsp. jalapeños, 2 Tbsp. tomatoes, and 1 chopped green onion.
- Scoop the chicken mixture out into 1/3 C. portions and shape into patties.
- Place the chicken cakes onto the prepared baking sheet and set in the fridge to chill for at least 10 minutes and up to a few hours.
- Once chilled, lightly spray the inside basked of your air fryer with non-stick spray and place 4 of the chicken cakes into the basket.
- Set the fryer to 400 degrees and cook for 6-8 minutes.
- Flip the cakes over and cook for another 6-8 minutes or until cooked through to temperature.
- Once done, remove the cakes and set aside. Rinse and repeat for the remaining patties.
- Enjoy right away or store in an air-tight container for 3-5 days!
Nutrition Facts
Calories
110.76Fat (grams)
6.29Sat. Fat (grams)
2.25Carbs (grams)
3.25Fiber (grams)
0.17Net carbs
3.08Sugar (grams)
0.57Protein (grams)
9.78Sodium (milligrams)
194.33Cholesterol (grams)
29.55Nutritional Claims: Sugar Conscious • Low Potassium • Kidney Friendly • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free •Mollusk Free • Alcohol Free • Sulphite Free
Step-by-Step Photos: