Chicken Cakes with Creole Sauce

Ingredients

• 2 tablespoons butter
• 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

Instructions

1. Melt butter in a large nonstick skillet over medium heat. Add bell pepper, onions and garlic, and sauté for 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 for 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.

Notes

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