Ingredients for Chicken Cakes With Remoulade Sauce Quick Easy
- 2 tablespoons butter
- Red Bell Pepper
- Green Onions
- Garlic Clove
- Chicken
- Soft Breadcrumbs
- Egg
- Mayonnaise
- Creole Mustard
- Creole Seasoning
- Vegetable Oil
- Garlic Cloves
- Parsley
- Ground Red Pepper
- Green Onion
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How to Make Chicken Cakes With Remoulade Sauce Quick Easy
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1/2 cup chopped bell pepper, 4 sliced green onions, and 1 pressed garlic clove.
- Sauté for 3-4 minutes until the vegetables are tender.
- In a large bowl, combine the sautéed vegetable mixture, 3 cups cooked chicken (shredded or chopped), 1 cup soft breadcrumbs, 1 large beaten egg, 2 tablespoons mayonnaise, 1 tablespoon Creole mustard, and 1 teaspoon Creole seasoning. Mix well.
- Shape the chicken mixture into 8 patties.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Fry 4 patties for 3 minutes per side, or until golden brown and cooked through.
- Drain the cooked patties on paper towels.
- Repeat steps 6 and 7 with the remaining patties.
- **For the Remoulade Sauce:** In a medium bowl, whisk together 1 cup mayonnaise, 3 sliced green onions, 2 tablespoons Creole mustard, 2 pressed garlic cloves, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon ground red pepper.
- Cover the remoulade sauce and chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Serve the chicken cakes topped with the chilled remoulade sauce.
- Garnish with extra sliced green onions, if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
25g
Fat
45g
Carbs
8g
