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Chicken Cakes
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins

Yield: 14 chicken cakes (two chicken cakes is 3 points for blue and purple, 5 points for green)

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  • 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
  1. 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.

  2. Heat a large frying pan over medium heat. Spray with olive oil cooking spray.

  3. Spray a 1/2 cup measuring cup with cooking spray and fill halfway with the chicken mixture. Use a spoon to press it in.

  4. 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.

  5. Let the chicken cakes cook 3-4 minutes on each side, until they are golden brown. Serve with your favorite dipping sauce.