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Chicken Cakes with Creole Sauce


  • 2 tablespoons butter or margarine
  • 1/2 medium 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
  • Chopped fresh parsley for garnish


  1. 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.
  2. Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
  3. 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.
  4. Drain on paper towels.
  5. Repeat procedure with remaining 2 tablespoons oil and patties.
  6. Serve immediately with Creole Sauce.

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

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