Chicken Cakes With Remoulade Sauce (Quick & Easy!)

This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Remoulade Sauce:
5. 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.
6. Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!