Chicken Cakes with Rémoulade Sauce

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


4 servings

Recipe from

Southern Living


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


Melt butter in a large skillet over medium heat. Add bell pepper, green onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken, and next 5 ingredients. Shape 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 Rémoulade Sauce.

February 2000
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