Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.

Recipe by Southern Living February 2002

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Yield:
4 servings
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Ingredients

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Directions

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  • Melt butter in a large nonstick skillet over medium heat.

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  • Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.

  • Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken 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 Creole Sauce. Garnish, if desired.

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