Spicy Chicken Cakes with Horseradish Aioli

I have been searching for a lucky food recipe for the Suns. (Matt loves the Suns) I was trying to think of what would meet the criteria for them. After much consideration I decided that the dish must be hot, like the Sun.

We will have to try these dishes out to see if they win when we make them, but our first attempt will be these Spicy Chicken Cakes with Horseradish Aioli. Anyone who wants to join me in cooking them today for the Super Sonics game, email me & tell me about your results. Or if you have a favorite team you need a lucky food for I will certainly try to think of something. :)

Cakes:

2 (1 1/2-ounce) slices whole wheat bread

1 pound skinless, boneless chicken breast

1/4 cup chopped fresh chives

3 tablespoons low-fat mayonnaise

1 teaspoon Cajun seasoning

1/4 teaspoon Cavender's

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 Cavender's

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
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.