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August 7, 2015

Chicken Cakes

Chicken Cakes

We all know Fish Cakes, which I love by the way, but ever had some Chicken Cakes ? This is such a treat and ever so easy to make.

I used Rotisserie Chicken from the supermarket, but any cooked Chicken - the meat only - will do. I think one Chicken yields about 3 cups of shredded meat which is more than enough, and if you have any filling left afterwards you can always use it on sandwiches or with a crunchy salad for lunch the next day.

Chicken Cakes

I make my Chicken Cakes fairly big, about an adult hand size when folded over and ready to be fried. You can make them smaller and serve with a dip as an appetizer as well.

One of these Cakes, made in the size I have below, is more than enough for an adult. The first time I made them, I served two of them to Roy and Dimitri, who are both huge meat lovers, but even they could not finish both. Dimitri took one to work for lunch and re-heated his in the microwave. It was not as crispy as when I first fried the Chicken Cakes up, but he still enjoyed his for lunch.

The mashed Potato and Carrot mixture tends to be a little soft, therefore the longer you can chill the Cakes in the freezer {not refrigerator} the better, as long as you do not let them freeze. If your freezer is close to the stove, remove two Cakes at a time and fry them, leaving the rest in the freezer. Repeat until done.

Perfect weekend food !

Chicken Cakes

8 Servings


8 Potatoes, peeled and quartered
10 Carrots, peeled and sliced
2 cups Flour
1 t Salt
1/2 cup Milk


1/2 cup Vegetable Oil
2 Onions, chopped
4 t Fresh Garlic, crushed
1 Rotisserie Chicken, white meat shredded
1/4 cup Flour
1/2 cup Milk
Salt and Black Pepper, to taste
Sriracha Sauce, to taste


1.) Cook the Potatoes and Carrots in a large saucepan until soft - drain well and mash together - add the Flour, Salt and Milk, mix through thoroughly - set aside and let cool.
2.) Heat 2 teaspoonfuls Oil in a large skillet - saute the Onion and Garlic until soft - add the Chicken and heat through - stir in the Flour and Milk - heat another minute and remove from heat - season to taste with Salt, Pepper and Sriracha Sauce - let cool completely.
3.) Divide the mashed Potato and Carrot mixture into 8 equal pieces - form into an oval patty {about the size of a large hand and around 1.5cm thick - 1/2 inch}.
4.) Scoop 3 - 4 tablespoonfuls of the Chicken mixture on the one half of the patty - flip over the other half and pinch close - the mash {dough} is fairly soft, work gently - repeat until all is done - place on 2 aluminum foil lined baking sheets and place in the freezer for 20 - 25 minutes to firm up.
5.) Heat the remaining Oil in a skillet over medium heat and gently fry the Chicken Cakes until golden on both sides - drain on paper towel.

Serve with extra Sriracha Sauce, a crusty dinner roll and a crunchy salad.

Chicken Cakes


  1. What a fun idea! We love salmon patties, but I would have never thought to do something similar with chicken!

  2. These look great! I've never heard of this before but I love the idea of adding some veggies and making the meat go further

  3. Nope never used chicken but thinking about it the idea is better than fish. Yum

  4. I never had chicken cakes before Linda...looks delicious Pinned and shared #ibabloggers

  5. What a great idea! This need to be on our menu this week!! Oh YUM!! Pinning!

  6. What a great idea, Linda! I've had fish cakes, but never thought to make a chicken version!

  7. These sound really good. My family would love these. Pinned! Thanks!


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