Chicken Cakes With Rémoulade Sauce
These cakes also make terrific appetizers. Just halve the amount of mixture, and form into 18 patties.
Ingredients
Makes 4 servings / Prep: 15 min., Cook: 16 min.
- 2 tablespoons butter or margarine
- ½ medium-size red bell pepper diced
- 4 green onions thinly sliced
- 1 garlic clove pressed
- 3 cups chopped cooked chicken
- 1 cup soft breadcrumbs
- 1 large egg lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 1 teaspoon Creole seasoning
- ¼ cup vegetable oil
- Rémoulade Sauce
Garnish:
- mixed baby greens
Instructions
- Melt butter in a large skillet over medium heat.
- Add bell pepper, green onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.
- Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
- Shape chicken mixture into 8 (3½-inch) patties.
- Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Repeat procedure with remaining 2 tablespoons oil and patties.
- Serve chicken cakes immediately with Rémoulade Sauce.
- Garnish, if desired.