Greek Chicken Cakes with Dill Sauce

Sorry there is no photo to go along with this recipe. It seems lately we'll be in the middle of eating something and I yell, "Wait!' and go and grab the camera, but missed out on this one completely. I got this recipe from a magazine called All You which is fantastic for new food ideas and coupons. This was a special Weight Watchers recipe so I thought why not give it a try.

Ingredients:

• 1 cup plain yogurt
• 2 Tbs. and 2 tsp. olive oil
• 1 tsp fresh dill
• 1 tsp lemon juice
• 3/4 tsp. ground cumin
• 1 clove garlic, chopped
• 2/3 cup plain breadcrumbs
• 2 Tbsp. parsley, dried or fresh
• 1 egg and 1 egg white
• 2 cups cooked chicken, chopped

1. Combine yogurt, 2 tsp. olive oil, dill, lemon juice, cumin, and garlic. Mix well. (This is be your dipping sauce as well as the wet part of your chicken cakes.)

2. Combine 1/4 cup of the sauce you just made, 1/3 cup breadcrumbs, parsley, egg and egg whites. Then add chicken pieces and mix to coat. (I like to get a rotisserie chicken and use it for many different meals instead of cooking breasts all the time.)

3. Make 8 patties about palm sized and coat them in the remaining breadcrumbs. (You can use panko bread crumbs for extra crunch.)

4. Heat 2 Tbsp. oil in skillet over medium heat. Cook 4-5 mins on each side until golden brown. Serve with dipping sauce.

REALITY: I would put this recipe in the category of "SO-SO" which is exactly what Tim said while he was eating it. The dipping sauce had good flavor but the cakes themselves weren't anything too special. It is a very filling dish though, but makes you feel like you are eating something healthy and the texture is comparable to crab cakes. I would make it again if we had some leftover chicken to use up.