Chicken and Corn Patties with a Roasted Red Pepper Mayonnaise

Leftovers.  You either love them or heave them.  With four hungry mouths to feed, I am most definitely in the love category.   Heating up leftovers can come in handy and still be tasty, but-- boring.  When I have a chance, I like to transform them into a completely different meal.  This past Monday, I grilled two Brown Sugar Chickens with the intention of having leftovers.  With some uncooked ears of corn bought for that meal taking up space on my kitchen counter, I knew these tasty cakes were going to be on the menu this week.

Along with the chicken and corn, I add sautéed red onion, some herbs from the garden, lemon juice, and cayenne for a kick.  An egg and panko crumbs are used for binding and breading.  But what really makes these patties crowd pleasers is the red pepper mayo.  Instead of plain ol' mayo, I jazz it up with a purée of roasted red bell pepper and garlic.  It's a simple and flavorful combination.  A little of it goes into the patty mixture and the rest is served on the side.  Serve with a simple salad and some sliced garden tomatoes for a complete weeknight meal.  I made these patties with salvaged parts of another meal, but you can pick up a store bought rotisserie chicken in a pinch because they are definitely worthy of intentional meal status.
Printable Recipe

Chicken and Corn Patties with a Roasted Red Pepper Mayonnaise
makes 10 cakes

For the Mayonnaise
1 cup mayonnaise
1/2 roasted red bell pepper, fresh or jarred (patted dry if jarred), roughly chopped
1 garlic clove, peeled and roughly chopped

For the Patties
1 Tablespoon unsalted butter
4 Tablespoons canola oil, divided
1 medium red onion, finely chopped
1 1/2 cups corn kernels
1 pound cooked chicken (about 2 breasts and 3 thighs), finely shredded
1 Tablespoon freshly squeezed lemon juice
1/4 cup finely chopped fresh basil
2 Tablespoons finely chopped fresh chives
1 extra large egg, lightly beaten
3/4 cup panko crumbs, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional or to taste)

For the Mayonnaise
In the bowl of a food processor, combine the mayonnaise, red pepper, and garlic and puree until smooth; set aside.

For the Patties
In a large non-stick skillet, melt the oil and butter over medium-high heat.  Add the red onion and saute until soft and translucent, about 5-7 minutes.  Add the corn and saute until heated through, another 3-5 minutes.  Transfer the vegetables to a large bowl and cool to room temperature.

Add the chicken, lemon juice, basil, chives, egg, 1/4 cup of the panko crumbs, salt, pepper, cayenne, and 6 tablespoons of the red pepper mayonnaise (reserve the remaining for serving) to the cooled vegetable mixture and mix well to combine.

Form the mixture into 10 patties (about 1/3 cup each) and place onto a wax or parchment lined baking sheet.  Refrigerate for at least an hour or until firm.

Preheat the oven to 200° F. Place the remaining panko crumbs in a shallow bowl or plate.  Gently coat each patty with the panko crumbs.

In a large non-stick skillet, heat 2 tablespoons of the remaining oil over medium heat.  Add half of the patties to the skillet and cook until nicely browned on both sides, about 4-5 minutes for each side.  Transfer the cakes to a baking sheet and keep warm in the oven.  Repeat with the remaining tablespoon of oil and the remaining cakes.  Serve with the reserved red pepper mayonnaise.  Enjoy!

Source: The Galley Gourmet


  1. Love leftovers, just last night I turned leftover smoked brisket into brisket and muenster quesadillas :) Love your use in these chicken patties!

  2. Hi Nicole

    Can I use frozen corn in this recipe, if so, thawed or not thawed.

    1. Yes you can. Thaw before preceding with the recipe

  3. made this twice patties fall apart end up with a scramble any hints to keep patties together

  4. Make sure they are well chilled in the refrigerator before cooking. You can also place them in the freezer until firm.

  5. Sounds absolutely wonderful!


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