SPICED CHICKEN CAKES WITH HORSERADISH AIOLI | Status Fitness Magazine Official Website


| Posted by Terri Windover | comments
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The evolution of fit chickens.

I’ve always eaten a lot of chicken. It goes with the territory when you are in the fitness industry as long as I have been. If you think making chicken fun and exciting is tough now, I’ll talk to you in twenty-five years. I’m always thankful that the older I get the more I love to cook and let’s face it, the varieties in the stores for spices and pastes are endless nowadays. You’re looking at a girl that actually used to blend her tuna with her protein shake in the early nineties. Considering that protein powders were awful, chalky concoctions of pure torture to drink day after day, it didn’t make it that much worse in my book.

I ate plain baked chicken breast for YEARS. Looking back now I can’t believe I didn’t get on the gourmet cooking train way earlier, out of desperation if nothing else. Nowadays though I literally have hundreds of ways to make chicken and turkey delicious, and with all the new data starting to show that beef is not a heart assassin out to annihilate the human race, I usually cook beef at least twice a week if not more. To be honest I always have as I never fell for that garbage being a farm girl at heart. So my food life is chock full of variety, flavour and fun, unlike the old “chalk” days.

This is a super easy recipe to make and in the interests of food prep and planning it’s easy to make a whole bunch of patties and throw them in the freezer for future use. I usually make about four pounds’ worth at a time. It’s a major time saver and I find that ground chicken tastes the best reheated of all the ground meats. If you really want to ensure that you are getting the lowest fat chicken out there you can grind your own chicken breasts to use in it.

For more FREE recipes and nutrition info along with my sometimes rude but usually true rants and raves visit www.therantingcook.com

Spiced Chicken Cakes w/ Horseradish Aioli



  • 1 slice whole wheat bread or alternative

  • 1 pound skinless, boneless chicken breast, ground

  • 1/4 cup chopped fresh chives

  • 2 tablespoons low-fat mayonnaise

  • 1 teaspoon Cajun seasoning

  • 1/4 teaspoon salt

  • 2 large egg whites

  • 2 teaspoons healthy oil (I use garlic or spicy pepper olive oil)


  • 2 tablespoons low-fat mayonnaise

  • 2 teaspoons prepared horseradish

  • 1 teaspoon bottled minced garlic

  • 1/8 teaspoon salt


  1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

  2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, 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.

  3. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

  4. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Terri Windover is a certified nutritionist and certified holistic nutritionist as well as a former O.P.A. bodybuilding judge. She has been involved in the fitness industry as a coach and a trainer for over 26 years and there has never been a day where she has not enjoyed the career she has chosen. Along with the fitness and nutrition education she gives her clients she encourages them to open themselves up to adventure and new experiences along the way.