Chicken Cakes with Tangy Remoulade Sauce

• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped celery
• 3 tablespoons seeded and finely chopped red bell pepper
• 3 tablespoons seeded and finely chopped yellow bell pepper
• 2 teaspoons minced garlic
• 3/4 teaspoon salt
• Pinch cayenne pepper
• 3 cups cooked chicken, finely shredded while warm
• 3 tablespoons finely chopped green onion tops, green part only
• 3/4 cup dried fine bread crumbs
• 1/3 cup mayonnaise
• 2 large eggs, lightly beaten
• 1 tablespoon Creole mustard
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup vegetable oil
• 1 recipe Tangy Remoulade Sauce, recipe follows
• 2 tablespoons Creole or whole-grain mustard
• 2 tablespoons chopped green onion tops, green part only
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon chopped garlic
• 1 teaspoon yellow mustard
• 1 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh parsley leaves
• 1 to 2 hard boiled eggs, chopped
• 1 1/2 tablespoons drained and coarsely chopped capers

1. Melt the butter in a small saute pan over medium-high heat.
2. Add the onions, celery, and bell peppers.
3. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes.
4. Add the garlic, 1/4 teaspoon of the salt, and the cayenne.
5. Cook for 1 minute longer.
6. Remove the pan from the heat and cool for 5 minutes.
7. In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard.
8. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well.
9. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.
10. Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat.
11. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.
12. In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side.
13. Remove cakes with a slotted spatula and drain on paper towels.
14. Serve hot with the Tangy Remoulade Sauce.
15. In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper.
16. Process until smooth, about 30 seconds.
17. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream.
18. Add the parsley and pulse to combine.
19. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using.
20. This sauce will keep, refrigerated, for up to 24 hours.
21. Yield: 1 1/2 cups

unsalted butter, yellow onions, celery, red bell pepper, yellow bell pepper, garlic, salt, cayenne pepper, chicken, green onion, bread crumbs, mayonnaise, eggs, creole mustard, freshly ground black pepper, vegetable oil, green onion, horseradish, garlic, yellow mustard, hot sauce, worcestershire sauce, lemon juice, egg, salt, ground black pepper, vegetable oil, parsley, eggs, capers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chicken-cakes-with-tangy-remoulade-sauce-recipe.html (may not work)