Chicken Patties with Remoulade Sauce
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)
Directions
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Chicken Patties:
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.
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.
Pour remaining panko breadcrumbs onto a plate. Using a 4 oz. ice cream scoop, divide the chicken into portions; flatten to desired thickness, gently turning to coat on all sides; coat patties with bread crumbs, using additional bread crumbs, as needed.
Place patties in a single layer on a platter; chill in refrigerator for 30 minutes.
When ready to cook, remove from refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry chicken patties for 3-4 minutes on each side, depending on the thickness. Fry in batches, adding more oil, if needed.
Remoulade Sauce:
Place all sauce ingredients into a bowl; stir until smooth. Chill until ready to serve.
Serve cakes hot with Remoulade Sauce.
Makes 8 patties.