When I found this Southern Living recipe, I couldn't wait to try it. These were SO good; Buck has already requested them again. He said he would have been fooled into thinking these were crab cakes if I hadn't told him they were chicken.
I used my favorite Crock Pot Salsa Chicken for the shredded chicken, and the salsa added extra moisture and flavor. You could just as easily use leftover chicken or a rotisserie chicken from the grocery store as a short cut. As another short cut, I used the roasted red bell pepper from a jar since I didn't have a fresh one. The cakes aren't spicy, but the red pepper in the creole sauce does add some heat. I highly recommend these!
Chicken Cakes with Creole Sauce
1/2 medium size red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, minced or pressed
3 cups chopped cooked chicken breast
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 Tbsp light mayonnaise
1 Tbsp Creole mustard
1 tsp Creole seasoning
Saute the bell pepper, green onion, and garlic in a skillet coated with cooking spray for 4 minutes or until vegetables are tender. Wipe skillet clean. Stir together bell pepper mixture, chicken, and remaining ingredients in a bowl. Shape chicken into 8 patties. Cover and chill 15 minutes.
Cook patties, in 2 batches, in skillet coated with cooking psray over medium heat, 3 minutes on each side or until golden. Serve immediately with Creole Sauce.
Creole Sauce
1 cup mayonnaise
3 green onions, sliced
2 Tbsp Creole mustard
2 garlic cloves, pressed or minced
1 Tbsp chopped fresh parsley
1/4 tsp ground red pepper
Stir together all ingredients until well blended.
Love this recipe! I've been making these for years, since I first saw them in Southern Living. I like mine more moist and now cut the bread crumbs almost in half. I'm making them into smaller bites today to use as finger food.
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