Chicken Cakes with Remoulade Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The cakes make terrific appetizers. Simply halve the amount of mixture, and form into 18 patties. Ingredients:
2 tablespoons butter or margarine |
1/2 medium-size red bell pepper, diced |
4 green onions, thinly sliced |
1 garlic clove, pressed |
3 cups chopped cooked chicken |
1 cup soft breadcrumbs |
1 large egg, lightly beaten |
2 tablespoons mayonnaise |
1 tablespoon creole mustard |
2 teaspoons creole seasoning |
1/4 cup vegetable oil |
rémoulade sauce |
Directions:
1. Melt butter in a large skillet over medium heat. Add bell pepper, green onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.
2. Stir together bell pepper mixture, chicken, and next 5 ingredients. Shape mixture into 8 (3 1/2-inch) patties.
3. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining 2 tablespoons oil and patties. Serve immediately with Rémoulade Sauce.
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