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
Scale
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.
