If you are looking for a hearty entree that is homemade and can be served on a bed of greens, think meat cakes. Meat cakes is a general term, but they can be made with fish, crab, chicken or even veggies. This is a great way to use a bit of leftovers - you know, the meal you spent so much time on, but the leftovers in the refrigerator are just not that appetizing? Here are a few tips to make some homemade meat cakes in your kitchen.

Homemade Meat Cakes

Start with pre-cooked chicken, fish, crab or veggies that are finely chopped or shredded. Maeme likes mushrooms because they have a meaty flavor. Try sweet potatoes, rice or beans. Here you can add protein powder too, Maeme likes Vital Veggie Protein.
In a large mixing bowl add panko (if desired), egg and meat and/or veggies
Add ingredients like mustard, mayonnaise, herbs. Maeme recommends dried herbs as they are more concentrated.
Fold together, do not overmix
Form patties about 3/4 inch thick
Coat the outside of the patties with more panko if desired
In a skillet with oil on medium-high heat, sear each side for 3-4 minutes
Bake in the oven for about 20 minutes if desired

Let us know what kind of cakes you make and how you like them!

Approximate…

Prep time 15 mins

Cook time 30 mins

Total time 45 mins

Serves: 6

Ingredients

· 2 organic boneless, skinless chicken breasts

· 1 tablespoon olive oil

· 1 teaspoon salt

· 1 teaspoon pepper

· 1 cup roasted butternut, acorn, pumpkin or sweet potato

· 1 Granny Smith apple, skin left on, chopped, about 1-1/2 cup

· ½ cup dried cranberries, currants or raisins

· ½ shallot or 2 tablespoons chopped red onion

· ½ cup chopped unsalted roasted pecans, almonds or hazelnuts (optional)

· ½ teaspoon cinnamon

· 1 ½ teaspoon dried sage

· ¾ cup mayonnaise (or sub whole milk Greek yogurt)

· 1-2 teaspoons apple cider vinegar

· whole wheat bread

· lettuce

Instructions

1. Preheat oven to 400 degrees with the oven rack in the upper ⅓. Drizzle the chicken breasts with olive oil, 1 tsp. sage, salt and pepper. Roast on a parchment lined baking sheet until the chicken breasts reach an internal temperature of 165 degrees. About 30 minutes. Remove from the oven and allow to cool to room temperature, about 15 minutes. Chop into ½" cubes. Will be about 2 cups. Wash the squash (or other), cut it in half or smaller and place in a casserole with a little water and bake on 375 until fork tender. (About 30 minutes.) *If using butternut squash, purchase one with a tall neck and small bulb at the bottom. The longer the neck, the more squash you get, because the bulb holds all the seeds.

2. In a medium size mixing bowl, combine the chopped chicken breasts, apple, onion/shallot, squash, dried cranberries, pecans, cinnamon, sage, vinegar and mayonnaise. Stir to combine.

3. Serve the chicken salad on whole wheat bread with lettuce to serve as a sandwich, or over lettuce as a main dish salad.

4. Will keep in an airtight container refrigerated for 5 days. The longer it sits in the fridge, the better the flavor!

Homemade Meat (Entree) Cakes

Fall Chicken Salad with Apples, Cranberries, Squash and Pecans