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Chicken Cakes with Creole Sauce

Chicken Cakes with Creole Sauce

To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.

Southern Living FEBRUARY 2002

  • Yield: 4 servings

Ingredients

  • 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
  • Creole Sauce
  • Garnish: chopped fresh parsley

Preparation

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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Chicken Cakes with Creole Sauce recipe

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