Recipe

Spicy Chicken Cakes With Aioli Remoulade Recipe

Add Step-by-Step Photos	Httpmom / All my dishes 1 month, 2 weeks ago 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. Prep:20m Cook:15m Servings:4	Httpmom
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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

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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

Directions

For the Chicken Cakes:

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.

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Homemade Aioli 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.

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Comments

httpmom 1 month, 2 weeks ago said:
If I remember...this is my take on an old Emeril recipe from the Food Network. I have been making it for at least five years now.

hollymayb 1 month, 2 weeks ago said:
Ohhh, this looks good! I'll be testing it soon!

mrgresch 1 month, 1 week ago said:
Very cool recipe.

mrgresch 1 month, 1 week ago said:
I made these tonight and the wife loved them. Her fav meal to order out is crabcakes no matter where we dine out and she said these were better than crabcakes. Is this something you came up with yourself? What a great recipe and great idea once again!

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