Best Chicken Cakes With Remoulade Sauce Quick Easy Recipes

Paula Deen's Chicken Cakes image

Provided by Stacey

Time 45m

Number Of Ingredients 11

4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/4 cup minced onion
3 cups chopped cooked chicken
1 3/4 cups panko, Japanese breadcrumbs
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt

Steps:

In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

Chicken Cakes image

Provided by Rhonda O

Categories Chicken

Time 25m

Yield 4 Cakes, 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed, to your taste
3 cups chopped cooked chicken breasts
1 cup soft breadcrumbs
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon creole mustard
2 teaspoons creole seasoning
1/4 cup vegetable oil
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

Steps:

Whisk all ingredients together until sauce is well blended.
Melt better in a large skillet over medium heat.
Add bell pepper, green onions, and garlic; saute 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 1/2-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 oil and patties.
Serve immediately withRemoulade Sauce (recipe follows).
REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.