Chicken Cakes with Rémoulade Sauce
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
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
The cakes make terrific appetizers. Simply halve the amount of mixture, and form into 18 patties.