Ingredients:
- For the chicken cakes:
- 2 tablespoon unsalted euro butter
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped celery
- 1 cup red and or/yellow bell peppers, chopped finely
- 1 lrg clove garlic, minced
- 3/4 teaspoon salt
- Cayenne pepper to taste, i use about 2 tsp
- 3 cups leftover cooked chicken, shredded or chopped in the food processor
- 3/4 cup dried fine bread crumbs
- 1/3 cup mayonnaise
- 2 large eggs, lightly beaten
- 1 tablespoon creole mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
- ………………………………………………………………………………………………..
- For the homemade aioli remoulade sauce:
- 2 tablespoons creole or whole-grain mustard
- 2 tablespoons chopped green onion tops, green part only
- 2 teaspoons prepared horseradish
- 2 teaspoon chopped garlic
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 large egg (i use organic free range)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons drained capers
Instructions:
- Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 4 to 6 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.
- In a large mixing bowl, combine the shredded chicken, cooled vegetables, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into oval 1/2-inch thick cakes or patties.
- Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on waxed paper and refrigerate for 30 minutes.
- Heat the vegetable oil to 360 degrees F. in a large saute pan. Gently lay the chilled cakes in the oil and fry until lightly golden, 3 to 5 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Homemade Remoulade Sauce.
- In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, salt, and pepper. Process until smooth, about 30 seconds.
- With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Add the capers, pour over chicken patties when serving.