Chicken Cakes with Remoulade Sauce

Name: Chicken Cakes with Remoulade Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Ingredients: Chicken Cakes:; 2 tbsp olive oil (plus add'l ), for frying; 0.25 cup Red Pepper, finely diced; 0.25 cup yellow pepper ( ), finely diced; 0.25 cup Green Onions, finely diced; 2 clove garlic ( [more or less to your taste]), finely minced; 0.5 tsp each salt and black pepper (or ), to taste; 2 12 oz cans fully white meat chicken, well (OR 3 cups poached chicken, ), cooked drained chopped; 2 large eggs (slightly ), beaten; 0.333 cup mayonnaise; 1 tbsp Lemon Juice; 1 tbsp Italian parsley ( ), chopped; 1 tbsp Dijon Mustard; 1.5 tsp creole or old bay seasoning; 1 tsp dried tarragon; 2 cup Panko Breadcrumbs, divided; Remoulade sauce ( ) (see below), optional

Crispy chicken cakes made with tender chicken, bell peppers, and green onions, served with a creamy remoulade sauce. A quick, budget-friendly meal ready in just 30 minutes.

Brooke1999

Prep15 min

Cook8 min

Total23 min

Servings8

Difficultymedium

AmericanAppetizersEntrees

Ingredients

Chicken Cakes:
2 tbspolive oil (plus add'l ), for frying
0.25 cupRed Pepper, finely diced
0.25 cupyellow pepper ( ), finely diced
0.25 cupGreen Onions, finely diced
2 clovegarlic ( [more or less to your taste]), finely minced
0.5 tspeach salt and black pepper (or ), to taste
212 oz cans fully white meat chicken, well (OR 3 cups poached chicken, ), cooked drained chopped
2 largeeggs (slightly ), beaten
⅓ cupmayonnaise
1 tbspLemon Juice
1 tbspItalian parsley ( ), chopped
1 tbspDijon Mustard
1.5 tspcreole or old bay seasoning
1 tspdried tarragon
2 cupPanko Breadcrumbs, divided
Remoulade sauce ( ) (see below), optional

Instructions

1
Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
2
Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop divide the chicken. Coat with bread crumbs using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
3
Place in a single layer on a sheet pan or platter and chill for 30 minutes.
4
Cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat.
5
Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
6
Remoulade Sauce: Place all of the ingredients for the remoulade sauce in a medium bowl and whisk until smooth. Chill in a mason jar or airtight container until serving.
7
Optional Remoulade Sauce Ingredients: (2/3 cup)1/3 cup mayonnaise, 1/4 cup chili sauce (i.e. Heinz or similar), 2 tsp lemon juice, 2 tsp green onion minced, 1 tsp capers chopped, 1 tsp dry tarragon, 1/2 tsp creole or old bay seasoning, 1/2 tsp garlic powder, few drops of hot sauce.
8
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
9
Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute then remove from the heat and allow to cool slightly.
10
To a large bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.