Spicy Chicken Cakes With Horseradish Aioli

• Cakes:
• 2 (1 1/2-ounce) slices whole wheat bread
• 1 pound skinless, boneless chicken breast
• 1/4 cup chopped fresh chives
• 3 tablespoons low-fat mayonnaise
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon salt
• 2 large egg whites
• 2 teaspoons canola oil
• Aioli:
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons prepared horseradish
• 1 teaspoon bottled minced garlic
• 1/8 teaspoon salt

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. 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.
3. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

whole wheat bread, skinless, fresh chives, lowfat mayonnaise, cajun seasoning, salt, egg whites, canola oil, lowfat mayonnaise, horseradish, garlic, salt

Taken from www.myrecipes.com/recipe/spicy-chicken-cakes-with-horseradish-aioli (may not work)