To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.
Melt butter in a large nonstick skillet over medium heat.
Add bell pepper, 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 (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 Creole Sauce. Garnish, if desired.
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