Creole Cakes with Sweet and Spicy Rémoulade Sauce

Creole Cakes with Sweet and Spicy Rémoulade Sauce Recipe
Photo: Randy Mayor

Yield:

4 servings (serving size: 2 cakes and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 277
Caloriesfromfat 29 %
Fat 8.9 g
Satfat 1.5 g
Monofat 2.5 g
Polyfat 4.2 g
Protein 34.5 g
Carbohydrate 13.1 g
Fiber 0.6 g
Cholesterol 92 mg
Iron 2.2 mg
Sodium 746 mg
Calcium 82 mg

Ingredients

Sauce:
1/3 cup plain fat-free yogurt
2 tablespoons minced green onions
2 tablespoons light mayonnaise
1 tablespoon Creole mustard
1 tablespoon sweet pickle relish
Dash of garlic powder
Dash of ground red pepper
Cakes:
2 (1-ounce) slices white bread
3 cups chopped cooked turkey breast
1/3 cup minced green onions
1/4 cup light mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
2 large egg whites
1 teaspoon vegetable oil
Cooking spray

Preparation

To prepare the sauce, combine first 7 ingredients in a small bowl. Chill.

To prepare the cakes, place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 1/4 cups. Set aside. Combine the turkey and next 5 ingredients (turkey through egg whites). Stir in the breadcrumbs. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add patties; cook 5 minutes. Turn patties over; cook 5 minutes or until golden brown. Serve with sauce.

Note:

November 1999
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