Coriander Lime Chicken Cake with Creamy Polenta (55 Minutes)

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Here’s an innovative and flavorful dish that puts a creative twist on the traditional crab cake by using chicken as the main ingredient, accompanied by the vibrant flavors of coriander, lime, and chili.

This dish is perfectly paired with soft, creamy polenta, offering a comforting base that complements the zest and spice of the chicken cake.

Topped with a coriander lime mayo and garnished with fresh microgreens, this dish combines a variety of textures and flavors, making it perfect for a sophisticated dinner or a special occasion.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Chicken Cakes:
  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons fresh coriander (cilantro), finely chopped
  • 1 lime, zest and juice
  • 1 small chili (jalapeño or serrano), finely minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying
For the Creamy Polenta:
  • 1 cup polenta (cornmeal)
  • 4 cups water or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
For the Coriander Lime Mayo:
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon fresh coriander, finely chopped
  • Salt and pepper to taste
For Garnish:
  • Fresh microgreens

Instructions

  1. Make the Chicken Cakes (15 minutes): In a large bowl, combine the ground chicken, breadcrumbs, egg, chopped coriander, lime zest, lime juice, minced chili, salt, and pepper. Mix well. Form the mixture into small patties, similar in size to crab cakes.
  2. Cook Chicken Cakes (10 minutes): Heat olive oil in a skillet over medium heat. Fry the chicken cakes for about 5 minutes on each side, or until golden brown and cooked through. Set aside and keep warm.
  3. Prepare Creamy Polenta (20 minutes): In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 15-20 minutes. Stir in the heavy cream and grated Parmesan cheese. Season with salt.
  4. Make Coriander Lime Mayo (5 minutes): In a small bowl, whisk together mayonnaise, lime juice, chopped coriander, salt, and pepper until smooth.
  5. Assemble the Dish (5 minutes): Spoon a generous amount of creamy polenta onto each plate. Place a chicken cake on top of the polenta. Dollop or drizzle the coriander lime mayo over the chicken cake.
  6. Garnish and Serve (1 minute): Garnish each serving with fresh microgreens. Serve immediately.

Notes

This dish is a celebration of flavors and textures, from the spicy and zesty chicken cake to the smooth and comforting polenta.

For the best results, ensure the chicken cakes are not overcrowded in the pan to achieve a nice sear. The creamy polenta should be stirred continuously for a smooth texture.

Serve this dish with a simple side salad for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 35g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 150mg

Pair this with...

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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