Recipe... Chicken Corncakes

Happy Hump-Day!

If you work full-time like me, then you know there are days when you come home and you can't imagine having to cook tonight's dinner. I am always on the look out for simple recipes that not only tastes good but the time from stove to plate is lickety split. I also love recipes that can take left overs to a new level. If this sounds like you, then today I am sharing that type of recipe. It uses left over roasted chicken or you can use store bought rotisserie chicken and staples from your pantry. These are tasty, versatile, and easily adapted to different flavor styles. 

Chicken Corncakes

Here's what you will need. 

Base Ingredients: 

• 2 cups shredded rotisserie chicken 
• 1 (8 ounce) can Corn 
• 1/4 cup panko breadcrumbs 
• 1 cup shredded sharp cheddar cheese 
• 1 tablespoon sour cream 
• 1 tablespoon finely chopped chives 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 large Egg 
• Oil for Sautéing 

You can really seasons these any way you like. 

Keep it simple with adding garlic and parsley or add cumin, paprika, and cilantro for a southwestern twist (this is the way I make them). 

Toppings: 

• Simple: chopped tomatoes and grated cheese 
• Southwestern: salsa, chopped tomatoes, sour cream, and sliced avocado

Instructions: 

Mix together chicken, corn, 1/4 cup of the panko, cheese, and next five ingredients in a large bowl. Shape into 2" balls. In a shallow dish add remaining panko breadcrumbs, press ball into panko forming a 3" patty, flip and dredge other side into panko, slight pressing. 

Cook patties in hot oil in a large skillet, over medium-high heat. Sauté 2-3 minutes per side, or until golden. Repeat procedure with remaining patties and oil. Serve with desired toppings. Makes about 8 patties. 

Hoping this helps you whip-up a mid-week meal that is tasty and easy. 

Enjoy!