Master Recipe Lemon & Dill Chicken Cakes
Master Recipe Lemon & Dill Chicken Cakes are a super fantastic use of leftover rotisserie chicken. They can be pan fried or air fried.
Pulse leftover rotisserie chicken until it’s coarse. To it add Panko, an egg, light mayonnaise, dill, lemon zest, and some salt and pepper.
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Oh, and don’t forget the secret flavor weapon! Quality Dijon mustard makes these chicken cakes all that they are, elevating the dill and the lemon.
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Shape the mixture into 8 evenly sized cakes. I prefer to halve, then quarter the mixture. Then halve each quarter again. Now, pop into the freezer.
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Given the mixture is sticky, the quick 10 to 15 minutes in the freezer makes them handlable. Use parchment to keep the layers separate.
Use Panko to coat each cake. You may need to press to get the crumbs to adhere. If you plan to air fry, spray with EVOO before coating with Panko.
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I’m pan frying mine for “fast food-style” chicken sandwiches to take to the beach. Since rotisserie is pre-cooked, I’m simply getting these hot.
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Serve Lemon & Dill Chicken Cakes atop salads, as a sandwich, or a main entree with sides. The flavor profile is unmistakeable and assembly is easy.
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Get the full recipe plus links to my retail and gift partners over on the blog, Not Entirely Average!
What you'll need
Rotisserie Chicken
Lite Mayonnaise
Panko
Lemon Wedges and Lemon Zest
Fresh Dill
Egg
Dijon
Kosher Salt and Black Pepper
If pan frying
Salted Butter
If pan frying
Olive Oil
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