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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a simple tasty dish I whipped up to serve to friends during summer picnics and is also good for those cold winter days when you're stuck indoors and you want to kick it a little. You can eat the cakes as is or put them on buns {I Like Putting Them On Whole Wheat Buns With A Dollop of Spicy Garlic Dill Mayo}. Ingredients:
1 cup seasoned bread crumbs |
1 lb cooked chicken or 1 lb cooked pork |
1/2 green pepper, diced small |
1/2 red pepper, diced small |
1/4 cup carrot, shredded |
1/2 small red onion, diced |
1 egg, beaten |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne powder |
1/4 teaspoon dry mustard |
1/2 cup mayonnaise |
1/4 teaspoon worcestershire sauce |
3/4 cup vegetable oil, for frying |
1 cup mayonnaise |
1/2 teaspoon dry mustard |
2 tablespoons honey |
2 tablespoons cayenne pepper |
3 whole grain buns |
Directions:
1. Set bread crumbs aside; shredded cooked meat and combine with remaining ingredients until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Sautè on medium heat until each cake is golden brown and heated through. Serve with special sauce.
2. The Special Sauce: put together - 1 cup mayonnaise, 1/2 teaspoon dry mustard, 2 tablespoons honey, and 2 tablespoons cayenne pepper. { In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.} Yield: 1 1/4 cups.
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