Gluten-Free Pesto Chicken Cakes With Spicy Dipping Sauce

• 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

1. 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.
2. 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.
3. 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.
4. Serve chicken cakes with dipping sauce.

dipping sauce, mayonnaise, sour cream, pesto, hot sauce, salt, chicken cakes, lowfat mayonnaise, egg, pesto, clove garlic, bread crumbs, red onion, chicken, olive oil

Taken from www.allrecipes.com/recipe/258175/gluten-free-pesto-chicken-cakes-with-spicy-dipping-sauce/ (may not work)