Mini Chicken Cakes are healthy and delicious
These chicken cakes are a nice alternative to crab cakes. They're easy to make and absolutely delicious. Make small ones to add to a salad or larger ones for a dinner entree or sandwich.
Combine yogurt, 1 tsp olive oil, lemon juice, dill, cumin, half of the panko crumbs, and egg in a medium bowl and mix well. Add the chicken and mix to completely coat. Form the chicken into patties – mini cakes make 12-14 patties, large cakes make 4-5 patties.
In a small bowl combine remaining panko, Parmesan cheese, parsley, salt and pepper. Coat chicken patties in panko mixture.
Heat 1 tbsp. olive oil in skillet and add chicken cakes, cooking until golden brown, about 4-5 minutes per side.
Serve warm by placing on salad greens and drizzling your favorite salad dressing.