Chicken Cakes With Remoulade Sauce (Quick & Easy!)

• 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

1. 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.
2. 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.
3. 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.
4. Remoulade Sauce:
5. 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.
6. Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

butter, red bell pepper, green onions, garlic, chicken, breadcrumbs, egg, mayonnaise, creole mustard, creole seasoning, vegetable oil, mayonnaise, green onions, garlic, parsley, ground red pepper, green onion

Taken from www.food.com/recipe/chicken-cakes-with-remoulade-sauce-quick-easy-366057 (may not work)