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.
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