Chicken Cakes with Creole Sauce

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.