Chicken Cakes with Remoulade Sauce

Crispy chicken cakes made with tender chicken, bell peppers, and green onions, served with a creamy remoulade sauce. A quick, budget-friendly meal ready in just 30 minutes.

Course Appetizer, Chicken, Main Course

Cuisine American, Southern

Keyword chicken-cakes-and-remoulade-sauce, easy-chicken-cakes-recipe

Prep Time 15

Cook Time 8

Chill time 30

Total Time 53

Servings chicken cakes

Calories 240kcal

Author Melissa Sperka

Ingredients

Chicken Cakes:
2 Tbsp olive oil plus add'l for frying
1/4 cup red pepper finely diced
1/4 cup yellow pepper finely diced
1/4 cup green onions finely diced
2 cloves garlic finely minced [more or less to your taste]
1/2 tsp each salt and black pepper (or to taste)
2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken, chopped
2 large eggs slightly beaten
1/3 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp Italian parsley chopped
1 Tbsp Dijon mustard
1 1/2 tsp creole or old bay seasoning
1 tsp dried tarragon
2 cup panko breadcrumbs divided
Remoulade sauce (optional) see below

Instructions

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute then remove from the heat and allow to cool slightly.
To a large bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop divide the chicken. Coat with bread crumbs using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
Place in a single layer on a sheet pan or platter and chill for 30 minutes.
Cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat.
Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
Remoulade Sauce: Place all of the ingredients for the remoulade sauce in a medium bowl and whisk until smooth. Chill in a mason jar or airtight container until serving.
Optional Remoulade Sauce Ingredients: (2/3 cup)
1/3 cup mayonnaise, 1/4 cup chili sauce (i.e. Heinz or similar), 2 tsp lemon juice, 2 tsp green onion minced, 1 tsp capers chopped, 1 tsp dry tarragon, 1/2 tsp creole or old bay seasoning, 1/2 tsp garlic powder, few drops of hot sauce.

Notes

Chicken - I use a premium canned chicken for this recipe that I purchased at Costco and it works like a charm. That said, emphasis is on "premium." All canned chicken products aren't equal and won't yield such delicious results. Rule of thumb, if it's a brand you already enjoy, then you'll be good to go.
Spices - You can use Old Bay seasoning in place of Creole seasoning or Cajun seasoning.
Homemade Chicken - You can use fully cooked poached chicken or leftover chicken, too. Chop it rather finely so the chicken cakes will hold together.
Use a Scoop for Even Portions - To keep the cakes uniform in size, I use a 4 ounce ice cream scoop to make these chicken cakes dinner size. Another fun option is to use a smaller 1 1/ 2 tablespoon ice cream scoop, so that you could serve these as a two-bite appetizer.
Alternate Breading - You can use crushed saltine crackers, fresh breadcrumbs or dried breadcrumbs in place of panko breadcrumbs for the filling and exterior coating.

Nutrition