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.

Step-by-Step Photos: