Master Recipe Lemon & Dill Chicken Cakes || @notentirelyaverage

notentirelyaverage Master Recipe Lemon & Dill Chicken Cakes View my profile

Get App Master Recipe Lemon & Dill Chicken Cakes are a super fantastic use of leftover rotisserie chicken. They can be pan fried or air fried. @notentirelyaverage on

Get App Pulse leftover rotisserie chicken until it’s coarse. To it add Panko, an egg, light mayonnaise, dill, lemon zest, and some salt and pepper. 1 @notentirelyaverage on

Get App 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. 2 @notentirelyaverage on

Get App 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. 3 @notentirelyaverage on

Get App Given the mixture is sticky, the quick 10 to 15 minutes in the freezer makes them handlable. Use parchment to keep the layers separate. @notentirelyaverage on

Get App 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. 4 @notentirelyaverage on

Get App 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. 5 @notentirelyaverage on

Get App 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. 6 @notentirelyaverage on

Get App Get the full recipe plus links to my retail and gift partners over on the blog, Not Entirely Average! @notentirelyaverage on

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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