Chicken Cakes and Remoulade Sauce

By bklynmommy

Ingredients

• 2 Tbs. butter
• 1/4 cup vegetable oil (Add more as needed when frying)
• 1 Tbs. Creole seasoning (I used Tony Cachere's)
• 1 Tbs. Creole mustard (Or spicy brown mustard. Just don't use yellow mustard)
• 2 Tbs. Mayonnaise (Not Miracle Whip)
• 1 large egg, lightly beaten
• 3 cups chopped cooked chicken
• 1 clove minced garlic
• 4 green onions, sliced
• 1/2 red bell pepper, diced
• 1 cup Italian bread crumbs
• Remoulade Sauce
• 1 cup Mayonnaise
• 2 green onions, sliced
• 2 Tbs. creole mustard (Or spicy brown. Not yellow)
• 2 cloves minced garlic
• 1 Tbs. chopped parsley
• 1/4 tsp. ground red pepper

Details

Adapted from mommys-menu.blogspot.com

Preparation

Step 1

Melt the butter in a skillet over medium heat. Add the bell pepper, green onions and garlic and saute until tender. Stir together the bell pepper mixture, chicken, egg, mayo, mustard, creole seasoning and bread crumbs. Form the mixture into about 8-10 patties.

In the same skillet, add the oil and heat until shimmering. Fry the patties about 3 minutes on each side or until golden brown and sightly crispy on the outside. Serve immediately with remoulade.

For the remoulade, mix all ingredients together and refrigerate 1 hour to allow the flavors to blend.