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 With Remoulade Sauce (Quick & Easy!) image

Provided by breezermom

Categories Sauces

Time 35m

Yield 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
3 cups chicken, precooked and chopped
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
2 teaspoons creole seasoning, I prefer Tony Cachere's
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions
2 garlic cloves, pressed
1 tablespoon parsley, fresh, chopped
1/4 teaspoon ground red pepper
green onion, sliced

Steps:

Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
Remoulade Sauce:.
Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

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.