Description

These are a great substitute for crab cakes for people on a budget or those who don't like seafood. They are seasoned just right and are filled with sauteed veggies and then finished with a nice crispy panko bread crumb coating.

Ingredients

• Chicken Patties:
• 2 T. olive oil, plus more for frying
• 1/4 c. red bell pepper, finely diced
• 1/4 c. yellow bell pepper, finely diced
• 1/4 c. green onions, finely diced
• 2 cloves garlic, finely minced
• salt and black pepper, to taste
• 2 - 12 oz. cans fully cooked white meat chicken, drained well (or 3 c. poached chicken, chopped)
• 2 large eggs, slightly beaten
• 1/3 c. mayonnaise
• 1 T. freshly squeezed lemon juice
• 1 T. fresh Italian parsley, chopped
• 1 T. Dijon mustard
• 1 1/2 t. Creole or Old Bay Seasoning
• 1 t. dried tarragon
• 2 c. panko bread crumbs, divided
• Remoulade sauce:
• 1/3 c. mayonnaise
• 1/4 c. chili sauce
• 2 t. freshly squeezed lemon juice
• 2 t. green onion, minced
• 1 t. capers, chopped
• 1 t. dry tarragon
• 1/2 t. Creole/Old Bay Seasoning
• 1/2 t. garlic powder
• a few drops of hot sauce
• (Makes 2/3 c. sauce)

Steps

1. Chicken Patties:
2. In a sauce pan, heat olive oil; add diced bell peppers and green onions; season with salt and pepper, to taste. Saute over medium-high heat until beginning to brown. Add minced garlic; cook 1 minute; remove from heat; allow to cool slightly.
3. To a mixing bowl, add chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, chopped parsley, Creole/Old Bay seasoning and 1 c. panko bread crumbs. Stir in sauteed vegetables, making sure chicken is thoroughly blended with all ingredients. Adjust seasonings, to taste. Add beaten egg, mix well.