Spicy Chicken Cakes

This is one of the first meals I made my husband when we got married 7 years ago and it is still a family favorite!   He likes to add the pepper jelly to the cakes and I must admit they do add an extra spicy and sweet kick…Enjoy!

Chicken Cakes:

1/4 cup bread crumbs or gluten free bread crumbs

1 pound skinless, boneless chicken breast, cooked

1/4 cup chopped fresh chives

1/4 cup greek yogurt

1 teaspoon Cajun seasoning

1/4 teaspoon salt

1 egg

2 large egg whites

1 tbsp coconut oil

Pepper Jelly (optional)


  1. Place chicken in food processor; pulse until ground. Combine chicken, chives, greek yogurt, seasoning, 1/4 teaspoon salt, egg, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
  2. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
  3. Top with 1 Tbsp pepper jelly (optional)

Mashed Sweet Potatoes:


4 sweet potatoes, peeled and cubed

1/2 cup 1% milk

1 tsp cinnamon

2 tsp butter

Bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
Blend potatoes with an electric mixer on low, slowly adding milk, about 1/2 at a time.  Use more or less to achieve desired texture. Add butter and cinnamon to taste. Blend until smooth. Serve warm.

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