Chicken Cakes with Creole Sauce

To make this chicken recipe lighter, we reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.

  • Yield: Makes 8 servings


  • 1/2 none medium-size red bell pepper, diced
  • 4 none green onions, thinly sliced
  • 1 none garlic clove, pressed
  • none Vegetable cooking spray
  • 3 cups chopped cooked chicken breast
  • 1 cup soft breadcrumbs
  • 1 none large egg, lightly beaten
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon Creole seasoning
  • none Creole Sauce


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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Nutritional Information

Amount per serving
  • Calories: 123none
  • Calories from fat: 48%
  • Fat: 6.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 12.4g
  • Fiber: 1.9g
  • Cholesterol: 33mg
  • Iron: 0.8mg
  • Sodium: 370mg
  • Calcium: 55mg

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Chicken Cakes with Creole Sauce Recipe