Spicy Chicken Cakes with Horseradish Aioli

Ingredients

• 1 teaspoon bottled garlic minced
• 1 teaspoon cajun spice 
• 2 teaspoons canola oil 
• 2 large egg whites 
• 0.3 cup chives fresh chopped
• 2 teaspoons horseradish prepared
• 2 tablespoons mayonnaise low-fat
• 3 tablespoons mayonnaise low-fat
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 pound chicken breast boneless skinless
• 3 ounce bread whole wheat

Equipment

• food processor
• bowl
• frying pan

Directions

1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
2. Place chicken in food processor; pulse until ground.
3. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add patties; cook 7 minutes on each side or until done.
6. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl.
7. Serve with cakes.