Chipotle Cheddar Chicken Cakes with Honey Pear Salsa

This recipe is from a cooking class I took with my sister. The chef/instructor was Barbara Tenney, and I believe she created this recipe. The salsa should be made ahead, and the chicken mixture can be made earlier in the day and simply fried right before dinner. A family favorite at our house (the children eat the cakes with the chipotle modified for spiciness)!

Honey Pear Salsa

Combine all ingredients and let sit overnight (in refrigerator):

• 1 1/2 cups diced fresh Bartlett pears (unpeeled)
• 1/2 cup diced red peppers
• 1/4 cup sliced green onion
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Chicken Cakes

• 2/3 panko (or regular) breadcrumbs, divided
• 1/4 cup chopped red onion
• 2 tablespoons chopped cilantro
• 1/4 cup mayonnaise
• 1 1/2 teaspoons minced chipotle pepper in adobo sauce
• 1 egg
• 1/2 teaspoon salt
• 2 cups finely chopped cooked chicken
• 2/3 cup shredded cheddar cheese (can 1/2 with Velveeta)
• 2 tablespoons canola oil

1. In large bowl, combine 1/3 cup breadcrumbs, onion, cilantro, chipotle, mayonnaise, egg, and salt; stir until blended. Add chicken and cheese; mix until evenly coated. Form mixture into 8 patties, each 1/2-inch thick. Coat with remaining breadcrumbs.
2. In large nonstick skillet over medium heat, heat oil until hot. Add chicken patties, in batches if necessary. Cook until golden brown, turning once, about 4 to 5 minutes per side. Serve with salsa.

Makes 4 servings.