Creole Cakes with Sweet and Spicy Rémoulade Sauce

Photo: Randy Mayor

Yield: 4 servings (serving size: 2 cakes and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 4.2g
  • Protein: 34.5g
  • Carbohydrate: 13.1g
  • Fiber: 0.6g
  • Cholesterol: 92mg
  • Iron: 2.2mg
  • Sodium: 746mg
  • Calcium: 82mg


  • 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


  1. To prepare the sauce, combine first 7 ingredients in a small bowl. Chill.
  2. 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.
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