Sauté first 3 ingredients in a nonstick skillet coated with cooking spray 4 minutes or until vegetables are tender. Wipe skillet clean.
Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Cover and chill 15 minutes.
Cook patties, in 2 batches, in skillet coated with cooking spray over medium heat 3 minutes on each side or until golden. Serve immediately with Creole Sauce.
Calories (including 2 tablespoons Creole Sauce).
Original recipe (including Creole Sauce): Calories 474 (75% from fat); Fat 40g (sat 8g); Chol: 104mg.
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This recipe was very tasty and a nice variation on what to do with chicken. Followed the recipe pretty much exactly, but found that my mixture was a bit dry, so my cakes didn't stay together as well as I would have liked. Maybe I'll add a tablespoon or two of chicken stock to the mixture next time. Creole Sauce complimented it perfectly. Will be making again.
These were really good after a little "googling" to get recipes for creole mustard/seasoning mix. I did use a little butter to brown the cakes for a nice crust, but otherwise followed the recipe. Only complaint about the recipe was the serving portion-2 cakes per person in our house wasn't terribly filling, nor were there leftovers. I will double the recipe next time. Served with green beans & cheese grits.
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