Chicken Cakes With Creole Sauce

By á-46

Ingredients

• 4 tablespoons butter
• 1/2 medium-sized red bell pepper -- diced
• 1/4 C onions -- minced
• 1 1/3 C minced celery
• 3 cups chopped cooked chicken
• 1 cup Panco bread crumbs
• 2 large eggs -- lightly beaten
• 1/2 C mayonnaise
• 2 tablespoons Creole mustard
• 2 teaspoons Creole seasoning
• 1 TBS Worcestershire Sauce
• couple drops hot sauce
• ***Creole sauce***
• 1 cup light mayonnaise
• 3 green onions -- sliced
• 2 tablespoons Creole mustard
• 2 cloves garlic -- pressed
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 teaspoon ground red pepper

Details

Servings 6

Preparation

Step 1

Make Creole sauce by stirring together all ingredients until well blended. Set aside until ready to use. Or use prepared Creole Sauce.

For chicken patties, melt butter in a large nonstick skillet over medium heat. Add bell pepper,celery, onions, and garlic, and saute three to four minutes or until vegetables are tender.

While vegetables are cooking, place chopped chicken in food processor for 30-45 seconds. Stir together bell pepper mixture, chicken and breadcrumbs in a large bowl.

In small bowl, combine mayo, eggs, mustard, worcestershire sauce, hot sauce and S&P. Add to chicken mixture and shape chicken mixture into 3 1/2-inch size patties.


Cook patties in 2 tablespoons hot butter in nonstick skillet over medium heat until golden brown on each side. Drain on paper towels if needed. Serve and enjoy with Creole sauce.