Saturday, October 29, 2011

Chicken Cakes


Have you ever tried Chicken Cakes?  Neither had I.  I'd never really even thought about making them.  I'm not a fan of crab cakes, and for some reason I just assumed that they would taste the same.  Dumb, I know.  But I have been smitten by Remoulade lately, so when I saw this, I knew I needed to try it!  Remoulade is a condiment that has a variety of uses. Louisiana Remoulade is my favorite.  It is spicy and makes a great sandwich spread or coleslaw sauce.  But I'm rambling again....

Let me tell you about these little beauties.  They are crispy on the outside, but moist and tender on the inside.  The remoulade can be a little spicy, so tailor it to your tastes, but don't skip it!  It totally makes this dish.  My family loved this so much that I made it twice in a week.  And from people who complain if they have to eat something twice in 6 months, that's saying something!

Chicken Cakes
Serves 6
2 Tbs. butter
1/4 cup vegetable oil  (Add more as needed when frying)
1 Tbs. Creole seasoning (I used Tony Cachere's)
1 Tbs. Creole mustard (Or spicy brown mustard.  Just don't use yellow mustard)
2 Tbs. Mayonnaise (Not Miracle Whip)
1 large egg, lightly beaten
3 cups chopped cooked chicken
1 clove minced garlic
4 green onions, sliced
1/2 red bell pepper, diced
1 cup Italian bread crumbs

Remoulade Sauce
1 cup Mayonnaise
2 green onions, sliced
2 Tbs. creole mustard (Or spicy brown.  Not yellow)
2 cloves minced garlic
1 Tbs. chopped parsley
1/4 tsp. ground red pepper

Melt the butter in a skillet over medium heat.  Add the bell pepper, green onions and garlic and saute until tender.  Stir together the bell pepper mixture, chicken, egg, mayo, mustard, creole seasoning and bread crumbs.  Form the mixture into about 8-10 patties.

In the same skillet, add the oil and heat until shimmering.  Fry the patties about 3 minutes on each side or until golden brown and sightly crispy on the outside.  Serve immediately with remoulade.

For the remoulade, mix all ingredients together and refrigerate 1 hour to allow the flavors to blend.

Source:  Tasty Kitchen


  1. Wow, what timing for me to find this. I made fried chicken fingers last night and had quite a few left over and I have wondered all day what to do with them and waaaaa laaaa.....I found your recipe! Making them for supper tonight....sssshhhhh, they'll never know :-)

    1. Awesome! Glad to be of service. I hope you love them as much a we do. Let me know what you think.



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