Chicken Cakes with Creole Sauce
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 25 minutes
Cook time: 15 minutes
Servings: 5
Ingredients
Creole Sauce
- ½ cup Sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon yellow mustard
- ½ teaspoon Creole seasoning
Chicken Cakes
- 4 tablespoons Butter, divided
- ⅓ cup minced red bell pepper
- ⅓ cup minced celery
- ¼ cup minced onion
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 3 cups chopped cooked chicken
- 1¾ cups panko (Japanese bread crumbs)
Directions
Creole Sauce
In a small bowl, stir together sour cream, mayonnaise, garlic, lemon juice, mustard, and Creole seasoning. Cover and refrigerate for up to 3 days.
Chicken Cakes
In a large skillet, melt 2 tablespoons butter over medium heat. Add bell pepper, celery, and onion; cook, stirring occasionally until tender, about 5 minutes.
In a large bowl, stir together mayonnaise, eggs, Dijon, Worcestershire sauce, and seasoned salt. Stir in chicken, bread crumbs, and cooked vegetables until well combined. Divide mixture into 10 portions, and shape each portion into a patty.
In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook patties until golden brown, 3-5 minutes per side. Serve immediately with sauce.