Several years ago my friend Melissa introduced me to this Tuscan Chicken Cake Recipe and it has become one of my favorite recipes. It is great for entertaining or just a family dinner (my kids love them). I decided to recreate them with a Greek spin. If y’all know me you know I LOVE Greek food (and Mexican, two favorites). They turned out awesome and I will now be making these on repeat. Filled with creamy feta, tangy pepperoncinis and several herbs they are so good! I served ours on a Greek salad but you could really do any side. These are best prepped ahead as they need to sit in the fridge 30 minutes- 1 hour before cooking. Enjoy!
G R E E K C H I C K E N C A K E S
1 Rotisserie Chicken shredded
1/2 white onion diced (red would work too)
3 tablespoons pimentos
3 tablespoons chopped pepperoncins
1/2 cup panko bread crumbs (I used Whole Wheat)
1/3 cup crumbled feta
3 tablespoons mayonaise
1 teaspoon oregano
1/2 teaspoon chives
1 teaspoon parsley
salt and pepper
Tzatziki for topping
Mix all ingredients together in a bowl. Then mold into patties, it should make 8 smaller sized cakes. Place on a plate and refrigerate for 30 minutes to an hour before cooking. This helps them not to fall apart when cooking them.
In a non stick skillet heat about 2-3 tablespoons olive oil on medium heat. Add the cakes. Cook about 5 minutes per side. I flip mine 2-3 times just to check progress and make sure they don’t burn. After they are cooked remove from pan and place on a paper towel- I like to do this to soak up extra oil.
Then serve with tzatziki + Greek Salad
G R E E K S A L A D
You can really make your Greek Salad any way you want. I prefer spinach but had iceberg on hand so I used that.
sliced baby peppers
red onion (I didn’t have this but normally I add it )
crushed pita chips
For the dressing I just whisk olive oil and red wine vinegar and season with salt and pepper and pour over the salad