More Great Recipes: Appetizer | Main Dish | Poultry

Chicken Cakes with Rémoulade Sauce


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

2 tablespoons butter or margarine
1/2 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
2 teaspoons Creole seasoning
1/4 cup vegetable oil
Rémoulade Sauce


Melt butter in a large skillet over medium heat.


Add bell pepper, green onions, and garlic, and saute 3 to 4 minutes or until vegetables are tender.


Stir together bell pepper mixture, chicken, and next 5 ingredients.


Shape mixture into 8 (3 1/2-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 immediately with Rémoulade Sauce.


Pairs Well With


Notes

The cakes make terrific appetizers. Simply halve the amount of mixture, and form into 18 patties.

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