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If you’ve been searching for a dish that brings together crispy comfort, vibrant flavors, and a little Southern charm, look no further than this Delicious Chicken Cakes with Remoulade Sauce Recipe. These cakes are tender, packed with fresh herbs and colorful bell peppers, and fried to a perfect golden brown. Paired with a creamy, tangy remoulade sauce that bursts with bold flavors, this recipe will quickly become a favorite for weeknight dinners or impressing guests with minimal fuss. It’s an absolute joy to make and even better to share.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, giving the chicken cakes their wonderful texture, fresh taste, and eye-catching color. From the lean ground chicken to the zingy Creole seasoning, each component complements the others perfectly to create a harmonious bite.
- 1 pound Ground Chicken: Choose chicken breasts for a leaner, tender base that holds the cakes together beautifully.
- 1 cup Chopped Bell Peppers: Fresh and sweet, they add delightful color and a subtle crunch.
- 2 cloves Garlic: Minced finely to infuse the mixture with a gentle savory depth.
- ¼ cup Fresh Herbs: A combo of parsley and thyme brings brightness and earthiness to the cakes.
- 2 tablespoons Creole Seasoning: Adds wonderful spice and complexity—feel free to adjust for your preferred heat.
- 1 large Egg: Acts as the crucial binder, keeping everything intact when cooking.
- 1 cup Breadcrumbs: Panko breadcrumbs are ideal here for extra crunch and structure.
- ¼ cup Oil: Perfect for frying, ensuring the cakes turn out golden and crispy.
- ½ cup Mayonnaise: Forms the creamy base of the remoulade sauce.
- 1 tablespoon Dijon Mustard: Adds a tangy kick that balances the richness of the mayo.
- 1 tablespoon Capers: Give the sauce a salty, briny punch, but pickles work if you can’t find capers.
- 1 teaspoon Hot Sauce: Tailor this to your spice preference to give the remoulade a lively heat.
- 1 tablespoon Lemon Juice: Brightens and lifts the sauce with a fresh citrus zing.
How to Make Delicious Chicken Cakes with Remoulade Sauce Recipe
Step 1: Prepare the Veggies
Start by finely chopping the bell peppers and mincing the garlic. Sauté them gently in a skillet over medium heat for about 5 minutes, just until they soften and their flavors mingle. This step brings out the natural sweetness of the peppers and mellows the garlic, creating a flavor-packed base for your chicken cakes.
Step 2: Combine the Ingredients
In a roomy mixing bowl, add the sautéed veggies alongside the ground chicken, fresh herbs, Creole seasoning, breadcrumbs, and egg. Mix everything together thoroughly but avoid overworking it. Your goal is a nicely blended mixture with each element evenly distributed to ensure every bite bursts with flavor and a pleasant texture.
Step 3: Form the Cakes
Shape the mixture into round patties weighing about 4 ounces each. Make sure they’re uniform so they cook evenly. Place them on a baking sheet and pop them into the refrigerator for 30 minutes. This chilling step helps the cakes firm up, making them easier to handle when frying.
Step 4: Fry to Golden Perfection
Heat the oil in a skillet over medium heat. When hot, gently add the chicken cakes and fry for roughly 4 minutes on each side. You’re looking for a beautiful golden brown crust, crispy to the touch while sealing in all those tender, juicy flavors inside.
Step 5: Whip Up the Remoulade Sauce
While the cakes cook, combine mayonnaise, Dijon mustard, capers, hot sauce, and lemon juice in a small bowl. Whisk until smooth and creamy. This sauce adds creamy, tangy, and spicy notes that perfectly complement the savory chicken cakes. Taste and adjust the heat or acidity as you prefer.
How to Serve Delicious Chicken Cakes with Remoulade Sauce Recipe
Garnishes
Simple garnishes can elevate this dish from delightful to show-stopping. Sprinkle freshly chopped parsley or thyme over the plated cakes for a fresh, herbal touch. A wedge of lemon on the side invites diners to add an extra splatter of brightness with a quick squeeze.
Side Dishes
Serve with crisp green salads, roasted vegetables, or even creamy mashed potatoes. Since the chicken cakes and remoulade sauce are packed with flavor, pairing them with lighter sides balances the meal wonderfully. For a touch of Southern comfort, coleslaw complements the textures and flavors beautifully.
Creative Ways to Present
For a fun twist, serve the chicken cakes on slider buns with a dollop of remoulade for easy handheld treats at parties. Alternatively, plate them over a bed of fresh greens with a drizzle of sauce artistically placed around. The possibilities are endless, and each presentation will showcase the vibrant colors and appealing textures of this recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Delicious Chicken Cakes with Remoulade Sauce Recipe, store them in an airtight container in the refrigerator. They will stay delicious for up to 3 days and remain a perfect quick lunch or dinner option.
Freezing
These chicken cakes freeze beautifully. After forming them but before frying, place the patties on a baking sheet to freeze individually for about 2 hours. Once solid, transfer them into a freezer-safe bag or container. They can be frozen for up to 2 months without losing flavor.
Reheating
To reheat, thaw the cakes in the refrigerator overnight, then warm them gently in a skillet over low heat or in the oven at 350°F until heated through and crisp again. Avoid microwaving if possible, as the texture won’t be quite as satisfying.
FAQs
Can I use other ground meats for this recipe?
Absolutely! While ground chicken is recommended for its lean texture, you can substitute ground turkey or even a combination of pork and chicken to add richness. Just be mindful of adjusting cooking times accordingly.
Is it necessary to refrigerate the formed chicken cakes before frying?
Refrigerating the cakes helps them firm up and reduces the risk of falling apart during frying. While you can cook them immediately, chilling for 30 minutes is a simple trick to ensure perfect shape and texture.
How spicy is the remoulade sauce?
The heat level is quite manageable and customizable. The hot sauce adds a gentle kick, but you can easily dial it up or down, or omit it altogether for a milder version that still delivers plenty of flavor.
What can I substitute for the capers in the remoulade sauce?
If you can’t find capers, chopped pickles or even green olives can work well. They maintain that briny brightness which contrasts beautifully with the creamy mayonnaise base.
Can I bake the chicken cakes instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 375°F, place the cakes on a lined baking sheet, and bake for about 20–25 minutes, flipping halfway to ensure even browning. They won’t be as crispy as fried, but still delicious.
Final Thoughts
This Delicious Chicken Cakes with Remoulade Sauce Recipe is a true crowd-pleaser that brings warmth, flavor, and a touch of elegance to any table. Whether you’re cooking for family, friends, or just indulging in a great meal yourself, these cakes never fail to impress. Dive into the fun of making them, enjoy each crispy, juicy bite, and don’t forget to savor that irresistible remoulade sauce alongside. I can’t wait for you to try it and make it your own!
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Delicious Chicken Cakes with Remoulade Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
These delicious Chicken Cakes with Remoulade Sauce combine flavorful ground chicken mixed with fresh bell peppers, garlic, and herbs, all pan-fried to a golden crisp. Served alongside a tangy, creamy remoulade sauce made from mayonnaise, Dijon mustard, capers, and lemon juice, this dish is a perfect blend of savory and zesty flavors for an easy and satisfying meal.
Ingredients
Chicken Cakes
- 1 pound Ground Chicken (opt for chicken breasts for a leaner alternative)
- 1 cup Chopped Bell Peppers (fresh for sweetness and texture)
- 2 cloves Garlic (minced to enhance flavor)
- ¼ cup Fresh Herbs (parsley and thyme)
- 2 tablespoons Creole Seasoning (adjust to taste)
- 1 large Egg (binder)
- 1 cup Breadcrumbs (panko recommended for extra crunch)
- ¼ cup Oil (for frying)
Remoulade Sauce
- ½ cup Mayonnaise (base of the sauce)
- 1 tablespoon Dijon Mustard (adds tangy kick)
- 1 tablespoon Capers (or substitute with pickles)
- 1 teaspoon Hot Sauce (adjust to spice preference)
- 1 tablespoon Lemon Juice (for brightness)
Instructions
- Preparation: Finely chop the bell peppers and mince the garlic to prepare for sautéing.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped bell peppers and garlic for about 5 minutes until softened and fragrant.
- Mix Ingredients: In a large mixing bowl, combine the sautéed peppers and garlic with ground chicken, fresh herbs, Creole seasoning, breadcrumbs, and the egg. Mix thoroughly until well-blended.
- Form Cakes: Shape the mixture into cakes approximately 4 ounces each. Arrange the formed cakes on a baking sheet.
- Chill Cakes: Refrigerate the formed chicken cakes for 30 minutes to help them firm up and hold their shape during cooking.
- Fry Cakes: Heat oil in a skillet over medium heat. Fry the chicken cakes for about 4 minutes on each side, or until they develop a golden brown crust and are cooked through.
- Prepare Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, capers, hot sauce, and lemon juice until smooth and well combined.
- Serve: Plate the chicken cakes and serve them with the remoulade sauce either drizzled on top or on the side for dipping.
Notes
- You can use chicken breast for a leaner version of the cakes.
- Adjust the Creole seasoning and hot sauce according to your preferred spice level.
- Panko breadcrumbs provide a crunchier texture than regular breadcrumbs.
- Refrigerating the cakes before frying helps them hold their shape and prevents them from falling apart.
- Serve with a fresh green salad or steamed vegetables to complete the meal.
