Chicken Cakes And Remoulade Sauce
Prep Time: 15 mins
Cook Time: 8 mins
Chill time: 30 mins
Total Time: 53 mins
Course: appetizer, Chicken, Main Course
Cuisine: american
Servings: 8 chicken
Ingredients
Chicken cakes:
- 2 Tbsp olive oil plus add'l for frying
- 1/4 cup red pepper finely diced
- 1/4 cup yellow pepper finely diced
- 1/4 cup green onions finely diced
- 2 cloves garlic finely minced [more or less to your taste]
- salt and black pepper to taste
- 2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken chopped
- 2 large eggs slightly beaten
- 1/3 cup mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp Italian parsley chopped
- 1 Tbsp Dijon mustard
- 1 1/2 tsp creole or old bay seasoning
- 1 tsp dried tarragon
- 2 cup panko breadcrumbs divided
Instructions
- In a stove top pan, heat 2 tablespoons of olive oil. add the diced peppers and green onions to the pan and season with salt and pepper to taste.
- 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.
- To the mixing bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
- 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.
- 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.
- Place in a single layer on a pan or platter and chill for 30 minutes.
- To cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. 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.
- Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.
Notes
- For the remoulade sauce: Makes approximately 2/3 cup1/3 cup mayonnaise1/4 cup chili sauce2 tsp lemon juice2 tsp green onion, minced1 tsp capers, chopped1 tsp dry tarragon1/2 tsp creole/old bay seasoning1/2 tsp garlic powdera few drops of hot sauce
Recipes Source ==> melissassouthernstylekitchen.com
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