• Servings: 4
• 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

1. Melt butter in a large skillet over medium heat.
2. Add bell pepper, green onions, and garlic, and saute 3 to 4 minutes or until vegetables are tender.
3. Stir together bell pepper mixture, chicken, and next 5 ingredients.
4. Shape mixture into 8 (3 1/2-inch) patties.
5. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
6. Drain on paper towels.
7. Repeat procedure with remaining 2 tablespoons oil and patties.
8. Serve immediately with Rémoulade Sauce.

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