These chicken cakes you will love
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These Chicken Cakes and Remoulade Sauce the poultry version of a crab cake.They’re much
uch less expensive to make, filled with sweet bell peppers, fresh garlic and green onion with just the right amount of seasonings. The balance of flavors, along with the crispy panko coating makes them a budget friendly entree that’s a real family pleaser.
Chicken Cakes and Remoulade Sauce
CourseAppetizer, Chicken, Main Course
Chicken cakes-and-remoulade-sauce, easy-chicken-cakes-recipe
Prep Time15minutes minutes
Cook Time8minutes minutes
Chill time30minutes minutes
Total Time53minutes minutes
Servings8 chicken cakes
Calories240kcal
Ingredients
• Chicken cakes:
• 2 Tbsp olive oil plus add'l for frying
• 1/4 cup red pepper finely diced
• 1/4 cup yellow pepper finely diced
• 1/4 cup green onions finely diced
• 2 cloves garlic finely minced [more or less to your taste]
• salt and black pepper to taste
• 2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken, chopped
• 2 large eggs slightly beaten
• 1/3 cup mayonnaise
• 1 Tbsp lemon juice
• 1 Tbsp Italian parsley chopped
• 1 Tbsp Dijon mustard
• 1 1/2 tsp creole or old bay seasoning
• 1 tsp dried tarragon
• 2 cup panko breadcrumbs divided
• Remoulade sauce See Cook's note
Instructions
• Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
• Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute then remove from the heat and allow to cool slightly.
• To a medium bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
• Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
• Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop divide the chicken. Coat with bread crumbs using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
• Place in a single layer on a sheet pan or platter and chill for 30 minutes.
• Cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat.
• Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
• Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.
Notes
Remoulade Sauce: Whisk together and chill until serving. Makes approximately 2/3 cup
• 1/3 cup mayonnaise
• 1/4 cup chili sauce (i.e. Heinz or similar)
• 2 tsp lemon juice
• 2 tsp green onion, minced
• 1 tsp capers, chopped
• 1 tsp dry tarragon
• 1/2 tsp creole or old bay seasoning
• 1/2 tsp garlic powder
• a few drops of hot sauce.
uch less expensive to make, filled with sweet bell peppers, fresh garlic and green onion with just the right amount of seasonings. The balance of flavors, along with the crispy panko coating makes them a budget friendly entree that’s a real family pleaser.Chicken Cakes and Remoulade Sauce
CourseAppetizer, Chicken, Main Course
Chicken cakes-and-remoulade-sauce, easy-chicken-cakes-recipe
Prep Time15minutes minutes
Cook Time8minutes minutes
Chill time30minutes minutes
Total Time53minutes minutes
Servings8 chicken cakes
Calories240kcal
Ingredients
• Chicken cakes:
• 2 Tbsp olive oil plus add'l for frying
• 1/4 cup red pepper finely diced
• 1/4 cup yellow pepper finely diced
• 1/4 cup green onions finely diced
• 2 cloves garlic finely minced [more or less to your taste]
• salt and black pepper to taste
• 2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken, chopped
• 2 large eggs slightly beaten
• 1/3 cup mayonnaise
• 1 Tbsp lemon juice
• 1 Tbsp Italian parsley chopped
• 1 Tbsp Dijon mustard
• 1 1/2 tsp creole or old bay seasoning
• 1 tsp dried tarragon
• 2 cup panko breadcrumbs divided
• Remoulade sauce See Cook's note
Instructions
• Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
• Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute then remove from the heat and allow to cool slightly.
• To a medium bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
• Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
• Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop divide the chicken. Coat with bread crumbs using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
• Place in a single layer on a sheet pan or platter and chill for 30 minutes.
• Cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat.
• Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
• Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.
Notes
Remoulade Sauce: Whisk together and chill until serving. Makes approximately 2/3 cup
• 1/3 cup mayonnaise
• 1/4 cup chili sauce (i.e. Heinz or similar)
• 2 tsp lemon juice
• 2 tsp green onion, minced
• 1 tsp capers, chopped
• 1 tsp dry tarragon
• 1/2 tsp creole or old bay seasoning
• 1/2 tsp garlic powder
• a few drops of hot sauce.
