Chicken Croquettes with Creole Sauce

• 4 tablespoons butter, divided
• 1/3 cup minced red bell pepper
• 1/3 cup minced celery
• 1/3 cup minced onion
• 3 cups chopped cooked chicken
• 1 1/2 cups panko breadcrumbs
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• Creole Sauce, recipe follows
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Creole seasoning

1. In a small skillet, melt 2 tablespoons butter over medium heat.
2. Add the red bell pepper, celery, and onions and cook until tender, 5 minutes.
3. In a large bowl, combine the chicken, panko, and red bell pepper mixture.
4. Set aside.
5. In a small bowl, combine the mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt.
6. Add to the chicken mixture, tossing gently to combine.
7. Form the mixture into 10 patties.
8. In a large skillet, melt the remaining 2 tablespoons butter over medium heat.
9. Cook the chicken cakes until browned, 3 to 5 minutes per side.
10. Serve with Creole Sauce.
11. In a small bowl, combine all the ingredients.
12. Cover and chill.

butter, red bell pepper, celery, onion, chicken, breadcrumbs, mayonnaise, eggs, mustard, worcestershire sauce, salt, creole sauce, clove garlic, mayonnaise, sour cream, mustard, lemon juice, creole seasoning

Taken from www.foodnetwork.com/recipes/paula-deen/chicken-croquettes-with-creole-sauce-recipe.html (may not work)