Gluten-Free Pesto Chicken Cakes With Spicy Dipping Sauce - cooking recipe

Ingredients

Dipping Sauce:
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon pesto
1/2 teaspoon hot sauce
salt and ground black pepper to taste
Chicken Cakes:
1/4 cup low-fat mayonnaise
1 egg, beaten
2 tablespoons pesto
1 clove garlic, minced
1 cup gluten-free panko bread crumbs
1/3 cup minced red onion
3 cups shredded cooked chicken breast
1 tablespoon olive oil

Preparation

Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls; press into 1/2-inch cakes.
Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer; cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
Serve chicken cakes with dipping sauce.