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Chicken Cakes

by on June 25, 2009 in Main Courses, Poultry June 25, 2009 Main CoursesPoultry
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

They can be served as a main course or you can make a miniature version to use as an appetizer. They also make delicious sandwiches the next day.

Ingredients

  • ⅛ cups Butter
  • ⅛ pints Vegetable Oil
  • ⅓ ounces, fluid Creole Seasoning
  • ½ ounces, fluid Creole Mustard
  • ⅛ cups Mayonnaise
  • 1 whole Large Egg, Lightly Beaten
  • ¾ quarts Chopped Cooked Chicken
  • 1 whole Garlic Clove, Pressed
  • 4 stalks Green Onions, Sliced
  • ½ whole Red Bell Pepper, Diced
  • ¼ quarts Soft Italian Breadcrumbs

Preparation

Melt butter in a large skillet over medium heat. Add bell pepper, green onions, and garlic and saute until vegetables are tender.

Stir together bell pepper mixture, chicken, egg, mayonnaise, Creole mustard, Creole seasoning and breadcrumbs. Form mixture into approximately 8-10 patties depending on the size.

Fry patties in oil in a large skillet over medium heat about 3 minutes or until golden brown. Serve immediately with Remoulade sauce.

Remoulade Sauce

1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped parsley
1/4 tsp. ground red pepper
Garnish with sliced green onion.

Stir together until blended.

4 Comments

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ontheroadjanet on 7.30.2009

These. Are. Great. I just made these for dinner tonight and we all loved them. The leftovers went home with DD for her hubby. Next time, I think I’ll make them ahead, put in fridge then make the patties and cook right before serving. The sauce is great too!

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Michelle B. on 7.15.2009

I think I just drooled all over my shirt reading this recipe. Must try this.

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boomama on 6.25.2009

These are SO delicious. Everybody in our family loves them. And lots of times I will double the recipe so that we have plenty for leftovers…they are divine with a little of the remoulade sauce on some toasted bread.

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Ree | The Pioneer Woman on 6.25.2009

Oh, yes. Yes, yes, yes. I will be trying this.

Yes.

4 Reviews

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Betsey on 6.9.2015

These are amazing! I’m not even a huge fan of mustard and I loved them and the sauce. I didn’t have the creole seasoning/mustard either so I found a quick recipe for creole seasoning and mixed some up and just added a little to some yellow mustard for the creole mustard. I had trouble getting my patties to stay together so next time I think I will blend the chicken just slightly and then mix up the patties.

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Leafnlily on 1.15.2012

These are delicious. I used Old Bay seasoning because I didn’t have creole and my market didn’t either. I think next time I would shred the chicken and then chop it a bit more. I followed the recipe for my husband and I, then made some for my kids without the peppers and onion. It was hit for everyone.

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tayleeprit on 9.21.2011

These were awesome. Like the other reviewer, I agree that the remoulade sauce REALLY made this dish super awesome. I will absolutely be making these again.

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mommysmenu on 5.15.2011

These chicken cakes are amazing! I couldn’t find liquid creole seasoning or creole mustard, so I used yellow mustard and a couple of teaspoons of Tony Cachere’s creole seasoning . The cakes were so flavorful and crispy.
But I must say, the Remoulade sauce put this over the top. It added just enough extra spice. Perfect! Even my picky hubby said I could make these every week if I wanted to!

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