Chicken Cakes with Remoulade Sauce​

Ingredients​

For the Chicken Cakes:​

• 2 tablespoons olive oil (plus extra for frying)
• 1/4 cup (about 40g) red capsicum, finely diced
• 1/4 cup (about 40g) yellow capsicum, finely diced
• 1/4 cup (about 25g) spring onions, finely sliced
• 2 cloves garlic, finely minced (adjust to taste)
• Salt and black pepper, to taste
• 2 x 340g cans cooked chicken breast, drained well
  (or about 3 cups / 450g poached chicken, finely chopped)
• 2 large eggs, lightly beaten
• 1/3 cup (80g) mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1½ teaspoons Creole or Old Bay seasoning
• 1 teaspoon dried tarragon
• 2 cups (about 120g) panko breadcrumbs (divided)

For the Remoulade Sauce (makes about 2/3 cup):​

• 1/3 cup (80g) mayonnaise
• 1/4 cup (60g) chilli sauce (like Heinz or a similar mild variety)
• 2 teaspoons lemon juice
• 2 teaspoons spring onion, finely chopped
• 1 teaspoon capers, finely chopped
• 1 teaspoon dried tarragon
• 1/2 teaspoon Creole or Old Bay seasoning
• 1/2 teaspoon garlic powder
• A few drops of hot sauce (to taste)

Instructions​

Make the Chicken Cakes:​

1. Sauté the veggies:
   Heat 2 tablespoons olive oil in a large non-stick pan over medium-high heat.
   Add the diced capsicums and spring onion. Season with salt and pepper.
   Cook until softened and lightly browned (about 3–4 minutes).
   Add the garlic and cook for 1 more minute. Set aside to cool slightly.
2. Mix the filling:
   In a large bowl, combine the chicken, mayonnaise, lemon juice, Dijon mustard, parsley, tarragon, seasoning, and 1 cup of the panko breadcrumbs.
   Stir in the cooled vegetables and taste for seasoning.
   Add the beaten eggs and mix until fully combined.
3. Form the cakes:
   Place the remaining breadcrumbs on a plate.
   Using a scoop or your hands, shape the chicken mixture into 8 even patties (about 100g each).
   Coat each cake in the breadcrumbs, pressing lightly to stick. Flatten slightly.
4. Chill:
   Place the chicken cakes in a single layer on a tray or plate. Cover and refrigerate for 30 minutes.
5. Cook:
   Heat a drizzle of olive oil in a frying pan over medium-high heat.
   Fry the chicken cakes for about 3–4 minutes per side until golden brown and heated through. Cook in batches, adding more oil as needed.

Make the Remoulade Sauce:​

1. Mix all the sauce ingredients in a small bowl until smooth.
2. Cover and chill until ready to serve.

To Serve:​