Chicken Cakes with Rémoulade Sauce

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

Yield: 4 servings
Recipe from Southern Living

More From Southern Living


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

Preparation

  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.
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