Chicken Croquettes with Creole Sauce (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter, divided |
1/3 cup minced red bell pepper |
1/3 cup minced celery |
1/3 cup minced onion |
3 cups chopped cooked chicken |
1 1/2 cups panko breadcrumbs |
1/2 cup mayonnaise |
2 large eggs, lightly beaten |
2 tablespoons dijon mustard |
1 tablespoon worcestershire sauce |
1 teaspoon seasoned salt |
creole sauce, recipe follows |
1 clove garlic, minced |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
1/2 teaspoon creole seasoning |
Directions:
1. In a small skillet, melt 2 tablespoons butter over medium heat. Add the red bell pepper, celery, and onions and cook until tender, 5 minutes.
2. In a large bowl, combine the chicken, panko, and red bell pepper mixture. Set aside.
3. In a small bowl, combine the mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to the chicken mixture, tossing gently to combine. Form the mixture into 10 patties. In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the chicken cakes until browned, 3 to 5 minutes per side. Serve with Creole Sauce.
4. Creole Sauce:
5. In a small bowl, combine all the ingredients. Cover and chill.
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