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Southern-style Spinach and Chicken Cakes

Southern-style Spinach and Chicken Cakes

Chef Wayne Hooker

Chef Wayne's Big Mamou, Springfield, MA


  • ½ cup bread crumbs
  • 1½ cups heavy cream
  • salt & pepper to taste
  • 1 generous pinch cayenne pepper
  • ½ tsp nutmeg
  • ¼ cup chopped parsley
  • 1 Vidalia onion, diced
  • 6 oz frozen spinach, tightly squeezed to remove water
  • 2 lbs chicken breast, finely chopped


Place the chicken with the spinach, onion, chopped parsley, nutmeg, cayenne pepper and seasonings in a mixing bowl and mix together. Once those ingredients are combined thoroughly stir in the heavy cream and the bread crumbs. Take a little of the mixture and form individual cakes. Set aside.

In a frying pan, heat a little oil. Add the chicken and spinach cakes to the oil one at a time, ensuring that they do not stick to the bottom of the pan. Fry on a medium heat until cakes are cooked through entirely. Serve immediately.