Chicken and Corn Patties with a Roasted Red Pepper Mayonnaise

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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, 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