Chicken Cakes with Creole Sauce

By june

Ingredients

• 4 tbsp 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
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp seasoned salt
• Creole Sauce
• (makes about 1 cup)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1 tbsp prepared mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp Creole seasoning

Details

Servings 4

Preparation

Step 1

In a small skillet, melt 2 tbsp butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
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.
In a large skillet, melt remaining 2 tbsp butter over medium heat. Cook chicken cakes 3 to 5 minutes per side, or until browned. Serve with Creole Sauce.
To make Creole Sauce, in a small bowl, combine all ingredients. Cover and chill.