Chicken Cakes with Creole Sauce

By trf0ster

From Cooking with Paula Deen, Mar/Apr 2007

Ingredients

• Chicken Cakes
• 4 tablespoons butter, divided
• 1/3 cup minced red bell pepper
• 1/3 cup minced celery
• 1/4 cup minced onion
• 3 cups chopped cooked chicken
• 1 3/4 cups panko (Japanese breadcrumbs)
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• Creole Sauce
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1 tablespoon prepared mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Creole seasoning

Details

Servings 4
Adapted from pauladeenmagazine.com

Preparation

Step 1

Chicken Cakes

1. In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
2. In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
3. In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
4. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned. Serve with tangy Creole Sauce.

Creole Sauce

In a small bowl, combine all ingredients. Cover, and chill.