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Chicken Cakes with Rémoulade Sauce

Yield 4 servings
The cakes make terrific appetizers. Simply halve the amount of mixture, and form into 18 patties.

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
  • Rémoulade Sauce

How to Make It

  1. 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.

  2. Stir together bell pepper mixture, chicken, and next 5 ingredients. Shape mixture into 8 (3 1/2-inch) patties.

  3. 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.