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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

Description

This Is A Killer Way To Use Up Leftover Cooked Chicken! Has A Wondeful Crispy Texture With An Exotic Melt In Your Mouth Sauce! Has A Bit Of A Cajun Influence And Is Popular With The Men Folk. Also Makes A Nice Luncheon Choice.

Group Recipes