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)

Yield: 14

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 12 MinInactive time: 10 MinTotal time: 32 Min

A Tex-Mex CHICKEN version of fish cakes or crab cakes. Chicken breast, fresh veggies, and stuffing mix makes these cakes delicious!

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

110.76

Fat (grams)

6.29

Sat. Fat (grams)

2.25

Carbs (grams)

3.25

Fiber (grams)

0.17

Net carbs

3.08

Sugar (grams)

0.57

Protein (grams)

9.78

Sodium (milligrams)

194.33

Cholesterol (grams)

29.55

Nutritional 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