Chicken Cakes with Creole Sauce
from southern living
To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.
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
Creole Sauce
Garnish: chopped fresh parsley
Melt butter in a large nonstick skillet over medium heat.
Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.
Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties.
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 Creole Sauce. Garnish, if desired.
Yield: 4 servings |
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