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CHICKEN CAKES WITH CREOLE SAUCE




Source of Recipe


Sue Freeman


Recipe Introduction


Makes 4 servings


List of Ingredients




2 tablespoons butter or margarine
½ 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
¼ cup vegetable oil
Creole Sauce (see below)
Garnish: chopped fresh parsley

CREOLE SAUCE:
Makes 1 ¼ cups

1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
¼ teaspoon ground red pepper

Stir together all ingredients until well blended. Prep: 5 min.





Recipe



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 ½-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.
Prep: 20 min., Cook: 6 min. per batch


CREOLE SAUCE:
Makes 1 ¼ cups

1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
¼ teaspoon ground red pepper

Stir together all ingredients until well blended. Prep: 5 min.