Chicken Cakes by Big Mama

I love me some Big Mama and I have a feeling I'm about to love me some Chicken Cakes as well.

Chicken Cakes with Remoulade Sauce

Ingredients:

• 2 tablespoons butter
• 1/2 medium size red bell pepper, diced
• 4 green onion, thinly sliced
• 1 garlic clove, minced
• 3 cups chopped cooked chicken
• 1 cup soft bread crumbs (The Mama uses Progresso bread crumbs with Garlic and Onion)
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise (you can use light or fat free)
• 1 tablespoon Creole mustard (or stoneground mustard if you can’t find Creole)
• 1 tsp. Creole seasoning
• 1/4 cup vegetable oil
• Remoulade Sauce (recipe follows)

 Directions:

• Melt butter in large skillet over medium heat. Add bell pepper, green onions and garlic. Saute 3-4 minutes or until vegetables are tender.
• Stir together bell pepper mixture, chicken and next five ingredients. Shape mixture into 6-8 patties depending on the size (you can also make mini-patties to serve as hors douerves).
• Fry 4 patties at a time 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 until all patties are cooked. Serve immediately with Remoulade Sauce.

Remoulade Sauce

Ingredients

• 1 cup mayonnaise
• 3 green onions, sliced
• 2 tablespoons Creole Mustard
• 2 garlic cloves, minced
• 1/4-1/2 tsp. ground red pepper

Directions: 

 Stir together until well-blended.