Chicken Cakes With Remoulade Sauce Quick Easy Recipes

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CHICKEN CAKES



Chicken Cakes image

Spicy chicken cakes, great with or without sauce!

Provided by ohwhatamess

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 31m

Yield 8

Number Of Ingredients 14

1 cup bread crumbs
1 (1.5 ounce) package stackable potato chips (such as Pringles®), crushed
1 tablespoon ground black pepper
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon garlic powder
4 ¼ cups shredded cooked chicken
½ cup ranch dressing
½ cup tartar sauce
¼ cup hot sauce
4 green onions, minced
3 tablespoons vegetable oil, or as needed
2 tablespoons honey
2 tablespoons hot sauce

Steps:

  • Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
  • Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
  • Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 19.7 g, Cholesterol 69.2 mg, Fat 33.2 g, Fiber 1.5 g, Protein 21.3 g, SaturatedFat 6.9 g, Sodium 989.6 mg, Sugar 6.5 g

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)



Chicken Cakes With Remoulade Sauce (Quick & Easy!) image

This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).

Provided by breezermom

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chicken, precooked and chopped
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
2 teaspoons creole seasoning, I prefer Tony Cachere's
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions
2 garlic cloves, pressed
1 tablespoon parsley, fresh, chopped
1/4 teaspoon ground red pepper
green onion, sliced

Steps:

  • Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
  • Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
  • Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
  • Remoulade Sauce:.
  • Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
  • Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

CHICKEN CAKES



Chicken Cakes image

Make and share this Chicken Cakes recipe from Food.com.

Provided by Rhonda O

Categories     Chicken

Time 25m

Yield 4 Cakes, 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed, to your taste
3 cups chopped cooked chicken breasts
1 cup soft breadcrumbs
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon creole mustard
2 teaspoons creole seasoning
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper

Steps:

  • Whisk all ingredients together until sauce is well blended.
  • Melt better in a large skillet over medium heat.
  • Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
  • Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
  • Shape chicken mixture into 8 (3 1/2-inch) patties.
  • Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Repeat procedure with remaining oil and patties.
  • Serve immediately withRemoulade Sauce (recipe follows).
  • REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.

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