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+ servings

Chicken Cakes And Remoulade Sauce

Course Appetizer, Chicken, Main Course
Cuisine American
Keyword chicken-cakes-and-remoulade-sauce
Prep Time 15 minutes
Cook Time 8 minutes
Chill time 30 minutes
Total Time 53 minutes
Servings 8 chicken cakes
Author Melissa Sperka


  • 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]
  • salt and black pepper 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 See Cook's note


  • In a stove top pan, heat 2 tablespoons of olive oil. 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 the mixing 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 pan or platter and chill for 30 minutes.
  • To 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 into a bowl and mix until smooth. Chill until serving.


For the remoulade sauce: Makes approximately 2/3 cup
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce