Chicken Cakes with Remoulade Sauce



Great appetizer or lunch. I love the remoulade sauce which can be used on other sandwiches and a dip for veggies/chips. I used canned chicken this time around because it is really easy, but a rotisserie chicken, poached chicken, or baked chicken would work as well.


Chicken Cakes with Remoulade Sauce

Makes 8

35 minutes


Chicken cakes:


2 Tbs. butter

½ red bell-pepper, diced

4 green onions, sliced

1 garlic clove, minced

3 cups cooked chicken

1 cup breadcrumbs

1 egg

2 Tbs. mayonnaise

1 Tbs. mustard

2 tsp. oregano

2 tsp. basil

1 tsp. thyme

¼ tsp., cayenne

1 Tbsp. paprika

¼ cup vegetable oil



1 cup mayonnaise

3 green onions, sliced

2 Tbs. mustard

2 garlic cloves, minced

1 Tbs. parsley

¼ tsp. cayenne


parsley for garnish



Stir together ingredients for remoulade sauce until well blended. Melt butter over medium heat in a large skillet. Add bell-pepper, green onions, and garlic. Saute for 4 minutes are tender. Stir bell-pepper mixture, chicken, breadcrumbs, egg, mayonnaise, mustard, herbs and spices. Shape into 8 chicken cakes. Fry patties in vegetable oil over medium about 3 minutes per side or until it is golden brown. Drain on paper towels. Serve with remoulade sauce and garnish with parsley.


Inspired by Southern Living


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