Chicken Cakes

• 18 cups Butter
• 18 pints Vegetable Oil
• 13 ounces, fluid Creole Seasoning
• 1/2 ounces, fluid Creole Mustard
• 18 cups Mayonnaise
• 1 whole Large Egg, Lightly Beaten
• 3/4 quarts Chopped Cooked Chicken
• 1 whole Garlic Clove, Pressed
• 4 stalks Green Onions, Sliced
• 1/2 whole Red Bell Pepper, Diced
• 1/4 quarts Soft Italian Breadcrumbs

1. Melt butter in a large skillet over medium heat.
2. Add bell pepper, green onions, and garlic and saute until vegetables are tender.
3. Stir together bell pepper mixture, chicken, egg, mayonnaise, Creole mustard, Creole seasoning and breadcrumbs.
4. Form mixture into approximately 8-10 patties depending on the size.
5. Fry patties in oil in a large skillet over medium heat about 3 minutes or until golden brown.
6. Serve immediately with Remoulade sauce.
7. Remoulade Sauce
8. 1 cup mayonnaise 3 green onions, sliced 2 tablespoons Creole mustard 2 garlic cloves, pressed 1 tablespoon chopped parsley 1/4 tsp.
9. ground red pepper Garnish with sliced green onion.
10. Stir together until blended.

butter, vegetable oil, mayonnaise, egg, chicken, garlic, stalks green onions, red bell pepper, italian breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/chicken-cakes/ (may not work)