Spicy Chicken Cakes with Horseradish Aioli

This one is from my Cooking Light Cookbook, but I have made some changes to it based on what I have in the house. 

Ingredients


Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
2 chopped green onions
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Cajun Seasoning:

If you're like me and you don't have "Cajun Seasoning" or don't want to buy another spice to fill your spice rack, here is a great recipe that I used to make Cajun Seasoning. It will be more than you need for this recipe but that just means you can make this dish over and over!

1/4 tsp table salt
1 tsp cayenne pepper
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp thyme

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

Preparation

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.

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.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.