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Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce

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"A hardy appetizer packed with great flavor. These cakes have always been a crowd pleaser."
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26 m servings 309
Original recipe yields 8 servings


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  1. Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
  2. Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls; press into 1/2-inch cakes.
  3. Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer; cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
  4. Serve chicken cakes with dipping sauce.


  • Cook's Notes:
  • Substitute full-fat plain Greek yogurt for the sour cream if desired.
  • This is a very flexible recipe. You can skip the pesto and use your own sauce mixture. I've used seasoned tomato paste (in a tube) in place of the pesto, added cheese, and served with marinara sauce for a chicken parm cake.
  • Triple the recipe and it makes a lot of hors d'oeuvres for a larger crowd. You can prep them, freeze them, and thaw a day ahead of the event as well.

Nutrition Facts

Per Serving: 309 calories; 22.4 10.9 15.6 73 251 Full nutrition

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