Low Carb Chicken Cakes (YES, Chicken Cakes!)

You can use canned chicken like the absolutely delicious and budget loving Kirkland canned chunk white chicken breast I love from Costco or leftover chicken for an extra budget stretch for these yummy sounding chicken cakes. Weird sounding name to be being a southerner. I'd call them chicken patties. Like salmon patties. Yum!

Canned chicken is a great choice for this recipe because it's easy to store long-term, shelf-stable and a huge time saver for working people, caregivers or just lazy cooks like me.

Ingredients

Chicken breasts: 6 small cans (probably 3 of the Costco) or 3-4 cups of shredded chicken

Egg Whites: 1/3 cup or 2 whole eggs

Chives or Green Onions: 2 tablespoons chopped or dried

Cheeses: 1/2 cup shredded Monterey Jack, 1/3 cup grated Parmesan or your preferred types

Almond Flour: 1/3 cup or your preferred type of flour

Seasoning: 1 teaspoon onion powder, 1 teaspoon garlic powder of your choices to taste

Olive Oil: 4 tablespoons, or your preferred cooking oil

Instructions

1. Open canned chicken and drain well, break into small pieces

2. Add all ingredients except cooking oil into a large mixing bowl

3. Mix the ingredients well until combined and will stick together when you pinch it between your fingers.

4. Divide into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set aside.

5. Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.

6. This should take 4 to 5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.

7. Serve hot with a nice side like a refreshing, light cucumber salad. See cucumber salad recipes here.

The original recipe and/or article I took this from is © Keri Bucci but I've made changes to customize it for Better Trailers & Double Wides readers. The original article and recipe including her nutrition information are here. I don't like including nutrition information with recipes here because I'm no expert and everything is going to depend on the actual products and amounts you personally use. I've made every effort to properly credit the copyright holder and direct to your original article, but please contact me for removal if you prefer instead of suing me. Thanks in advance!

For almond flour, I recommend Bob's Red Mill because it's a great employee owned company with quality products at decent prices and not a huge corporate monster. If you order through this link I may get a bit of credit to buy from the website linked but you won't pay a penny extra.

Bob's Red Mill, Super-Fine Almond Flour, 16 oz (453 g)