Vegetarian "chicken" Cakes With Aioli

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups vegetarian chicken pieces, shredded
• 1/2 cup breadcrumbs
• 1/4 cup light mayonnaise
• 2 tablespoons gluten flour
• 1/3 cup low-fat cheddar cheese, shredded
• 1 teaspoon dill
• 1 garlic clove (minced or crushed)
• 2 tablespoons basil
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1/2 tomato, chopped
• 1/4 red onion, minced
• salt and pepper, to taste
• 1/4 cup light mayonnaise
• 5 -10 drops tabasco sauce
• 1/2 garlic clove (minced or crushed)
• 1/2 tablespoon lemon juice
• salt and pepper, to taste

Recipe

• 1 mix aioli ingredients in a small bowl and set in the fridge to chill.
• 2 mix all other ingredients, it should be rather the consistency of uncooked meatballs or thick chicken salad. if too soft add a bit more bread crumbs so it will hold a shape.
• 3 form into 10 small patties, about 1/2 inch thick max. chill for 10 min.
• 4 heat a bit of oil to med-low and use a spatula to transfer the patties to the pan gently. you'll probably have to cook half at a time so there's room. add a bit more oil to the pan for the second batch.
• 5 cook each side till golden brown, try not to turn more then once since they're delicate until they have a crispy outer coating. if needed return the second half to the pan to re-warm before serving.
• 6 serve with aioli on top or to dip and a light salad on the side.