Southwest Chicken Corn Cakes - Gluten Free

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is lower in calories, while ground turkey is a more affordable protein.

Combine tomatoes, a third cup of red and green bell peppers (reserving the rest for the corn cakes), and southwestern corn in a bowl.

Drain the liquid from the corn and use half of the can in the relish, reserving the rest for the corn cakes.

Add pepper, salt, red wine vinegar, red onion, oil, 1 tablespoon fresh cilantro, and 2 tablespoons fresh basil to the bowl and stir well to combine.

Seal the relish and refrigerate.

In another container, combine yogurt sauce ingredients: vegenaise and plain unsweetened yogurt.

Whisk all yogurt sauce ingredients well, seal, and refrigerate.

In a large bowl, combine chicken, mayo, reserved peppers, green onion, reserved corn, 1 egg, mustard, and tortilla crumbs.

Add pepper, salt, and reserved basil and cilantro to the mixture and mix well.

Place a large skillet over medium-high heat and form the corn cake mixture into six patties.

Add avocado oil to the skillet and begin cooking the corn cakes for 2 minutes on each side.

If the corn cakes fall apart, push them back together and place them in a clean baking pan sprayed with baking spray.

Repeat until all corn cakes are browned and transferred to the clean baking sheet.

Bake the corn cakes for 15 minutes.

Serve topped with relish and drizzled with yogurt sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens