Chicken Cakes

• 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
• REMOULADE SAUCE
• 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

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

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

Taken from www.food.com/recipe/chicken-cakes-20766 (may not work)