Chicken Cakes with Horseradish Aioli

This is a delicious, pretty healthy recipe that is almost a cross between crab cakes and meatballs. It's easy and should please everyone at your dinner table. Even the kids. With a green vegetable or salad on the side, you've got dinner covered.

(And save the aioli recipe for other uses as well. Grilled chicken, seared tuna, even a roast beef sandwich.)

Spicy Chicken Cakes with Horseradish Aioli
From Cooking Light magazine

Cakes:
1 cup fresh bread crumbs (preferably whole-wheat)
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

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

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.