Skip to main content New this month
Get the Allrecipes magazine

Gluten-Free Pesto Chicken Cakes with Spicy Dipping Sauce

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"A hardy appetizer packed with great flavor. These cakes have always been a crowd pleaser."
Added to shopping list. Go to shopping list.

Ingredients

26 m servings 309 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 g fat; 10.9 g carbohydrates; 15.6 g protein; 73 mg cholesterol; 251 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0