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INGREDIENTS for Chicken and Corn Cakes
1(12oz) package Stouffers corn souffle' 3 cups finely chopped cooked chicken 1(4.5 oz) can chopped green chiles 7oz roasted red bell peppers, chopped & drained 4 green onions, tops and bottoms, chopped 1 and 1/2 teaspoon chili powder 1/8 teaspoon salt 1/8 teaspoon black pepper 2 cups fine, dry breadcrumbs, divided 1/4 cup vegetable oil
INGREDIENTS for Avocado Cream
6 oz avocado dip ( may use package frozen dip or make your own) 3/4 cup sour cream
Thaw corn souffle in microwave at Medium power 6-7 minutes
Combine corn souffe and next 7 ingredients in large bowl.
Stir in 1/2 cup breadcrumbs. Cover and chill at least 1 hour or overnight.
Shape corn mixture into about 20 small patties or 10 large ones, and coat with remaining 1 and 1/2 cups breadcrumbs.
Heat 1/2 of the oil in a large skillet, medium-high heat, Cook cakes 3-4 minutes on each side or until golden brown. Drain on paper towels.
Mix avocado dip and sour cream together
Drizzle or place a small spoon full over each cake
Can make ahead, cook cakes, let cool. Freeze up to 1 month.
Remove from freezer, place on baking sheet. Bake at 350 degrees for 25