These Chicken Cakes are delicious!
Chicken Cakes are just like Crab Cakes but made with chicken.
They’re perfect for leftover chicken, canned chicken or freshly cooked chicken.
They’re also low in Weight Watchers points. You can have two Chicken Cakes for only 3 points with the blue plan and purple plan, or two for 5 points with the green plan.
Click here to view your WW Personal Points and track it on your app.
One way I kept them low in points was by not frying them in olive oil. I used a nonstick frying pan and cooking spray. This still gave me crispy chicken cakes.
Here’s what you need to make Chicken Cakes:
- 1 lb. cooked chicken breast
- 2 large eggs
- Mayonnaise
- Dijon mustard
- Panko bread crumbs
- Part skim mozzarella cheese, shredded
- garlic powder, salt and black pepper
I had some chicken breast I had cooked in the Instant Pot that I needed to use. I cut it into small pieces, the smaller the better when trying to keep the cakes together.
In a large mixing bowl I added the eggs, mayonnaise, Dijon mustard, mozzarella cheese and seasonings. I mixed it all together then stirred in the Panko bread crumbs, followed by the chicken.
Getting the chicken cakes to stick together can be a little tricky, but I have a tip for you.
Spray a 1/2 cup measuring cup with a little nonstick spray then fill it halfway up with the chicken mixture. Use a spoon to press it into the measuring cup then add it to a preheated frying pan. Be careful not to burn yourself.
Let the cakes cook 3-4 minutes per side over medium heat. They should be golden brown on each side when they’re done cooking.
These Chicken Cakes are also great leftover, if you have an air fryer they can be reheated in that. They come out just as crispy as the day before.
Serve them with your favorite dipping sauce, I mixed together some light mayonnaise with Sriracha.
Yield: 14 chicken cakes (two chicken cakes is 3 points for blue and purple, 5 points for green)
Click here to view your WW Personal Points and track it on your app.
- 1 lb. boneless, skinless chicken breast, cooked and cut into small pieces
- 2 eggs
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup part skim mozzarella cheese, shredded
- 1 cup Panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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To a large mixing bowl add the eggs, mayonnaise, Dijon mustard, mozzarella cheese, garlic powder, salt and pepper. Mix together then stir in the Panko bread crumbs and chicken.
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Heat a large frying pan over medium heat. Spray with olive oil cooking spray.
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Spray a 1/2 cup measuring cup with cooking spray and fill halfway with the chicken mixture. Use a spoon to press it in.
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Carefully flip the measuring cup over the frying pan. Repeat with the rest of the chicken mixture, depending on the size of your pan you will probably have to cook them in two batches.
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Let the chicken cakes cook 3-4 minutes on each side, until they are golden brown. Serve with your favorite dipping sauce.
Here are some more WW friendly chicken recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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