I received a few new cookbooks from Southern Living. They have the best pictures and the yummiest foods in their cookbooks. I picked out three recipes and my cousin, Merrilee, came over and we got to work. I did substitute a few things in this recipe to satisfy my picky eaters. I got this Chicken Corncakes recipe from the Southern Living, Rotisserie Chicken Cookbook. The recipe does not say if you should drain the corn and we did, but in retrospect, I think we should not have.
Chicken Corn Cakes
Recipe Type: Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Good as a light dinner or appetizer.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 (8-oz) can Mexican -style corn ( I used regular corn)
- 1 1/4 cups panko (Japanese breadcrumbs)
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 1 Tbsp. finely chopped fresh chives ( I omitted these)
- 1 Tbsp. sour Cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 large egg
- 1/4 cup olive oil
- Toppings: salsa, sour cream, chopped fresh chives
Instructions
- Stir together chicken, corn, 1/4 cup panko, cheese, and next 5 ingredients in a large bowl. Shape mixture into 8 (3 inch) patties. Place remaining 1 cup panko in a shallow dish. Dredge patties in panko, gently pressing in to adhere.
- Cook half of patties in 2 Tbsp. hot oil in a large skillet over medium heat 2 to 3 minutes on each side or until golden. Repeat procedure with remaining patties and oil. Serve with desired toppings.
These were really good and all of my picky eaters said they would eat them again for dinner!!
they sound wonderful.
Yum, looks tasty.
These look yummy.
Interesting and yummy recipe!
Ooh these sound good!