Chicken Cakes With Creole Sauce

• 12 medium red bell pepper, diced
• 4 green onions, thinly sliced
• 1 garlic clove, pressed
• vegetable oil cooking spray
• 3 cups ground chicken
• 1 cup soft breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons light mayonnaise
• 1 tablespoon creole mustard
• 1 teaspoon creole seasoning
• 12 cup light mayonnaise
• 12 cup plain nonfat yogurt
• 3 green onions, minced
• 2 garlic cloves, minced
• 2 tablespoons creole mustard
• 1 tablespoon chopped fresh parsley
• 14 teaspoon ground red pepper

1. Saute first 3 ingredients in a nonstick skillet coated with cooking spray 4 minutes or until vegetables are tender.
2. Wipe skillet clean.
3. Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
4. Shape chicken mixture into 8 (3 1/2-inch) patties.
5. Cover and chill 15 minutes.
6. Cook patties, in 2 batches, in skillet coated with cooking spray over medium heat 3 minutes on each side or until chicken is cooked thoroughly and outside of patties is golden.
7. Serve immediately with Creole Sauce.
8. To make Creole Sauce, stir together all ingredients until blended and refrigerate until ready to use.

red bell pepper, green onions, garlic, vegetable oil cooking spray, ground chicken, breadcrumbs, egg, light mayonnaise, creole mustard, creole seasoning, light mayonnaise, nonfat yogurt, green onions, garlic, creole mustard, parsley, ground red pepper

Taken from www.food.com/recipe/chicken-cakes-with-creole-sauce-503672 (may not work)