Smoky Chicken Corn Cakes

Smoky Chicken Corn Cakes
Kana Okada
Serves 4
preparation
35
minutes
cooking
35
minutes

Ingredients

1
3 1/2- to 4-pound rotisserie chicken
1
tablespoon
chopped canned chipotle chilies in adobo sauce
3
tablespoons
fresh lime juice
1
teaspoon
kosher salt
1
small red onion, thinly sliced
4
Roma (plum) tomatoes, diced
1/3
cup
fresh cilantro leaves
1/2
cup
all-purpose flour
1/2
cup
yellow cornmeal
1/2
teaspoon
baking powder
1/4
teaspoon
black pepper
4
large eggs
1
cup
part-skim ricotta
10
ounces
frozen corn, thawed
2
teaspoons
canola oil
1/2
cup
sour cream (optional)

Directions

  1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  2. In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.
  3. In a bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
  4. Heat the oil in a large nonstick skillet over medium heat. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.
  5. Flip the cakes and cook 1 minute more.
  6. Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Fat 20 g
  • Sat Fat 6 g
  • Cholesterol 1,147 mg
  • Sodium 762 mg
  • Carbohydrate 43 g
  • Fiber 5 g
  • Sugar 8 g
  • Protein 59 g
What does this mean? See Nutrition 101.