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.

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

Find it online: https://www.heresyourdinner.com/coriander-lime-chicken-cake-with-creamy-polenta-55-minutes/