Chicken Cakes with Creole Sauce
(From Southern Living Cookbook)



(To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.)

2 tablespoons butter or margarine

1/2 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

1/4 cup vegetable oil

Creole Sauce (see recipe below)

Garnish: chopped fresh parsley



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.

Makes 4 servings


Creole Sauce


1 cup mayonnaise

3 green onions, sliced

2 tablespoons Creole mustard

2 garlic cloves, pressed

1 tablespoon chopped fresh parsley

1/4 teaspoon ground red pepper



Stir together all ingredients until well blended.

Makes 1 ¼ cups