Chicken Cakes and Remoulade Sauce are a delightful, comforting dish that brings joy to any family gathering. This recipe encapsulates the heart of home-cooked meals, blending tender chicken with vibrant vegetables and a crispy exterior. The ease of preparation makes it a perfect choice for busy weeknights or special occasions. With a step-by-step guide, creating these delicious cakes paired with a zesty remoulade sauce is simple and rewarding.
Ingredients for Chicken Cakes
To create your Chicken Cakes, gather the following ingredients that embody freshness and taste:
- 2 tablespoons olive oil (plus additional for frying)
- 1/4 cup red pepper, finely diced
- 1/4 cup yellow pepper, finely diced
- 1/4 cup green onions, finely diced
- 2 cloves garlic, finely minced (adjust to your taste)
- Salt and black pepper to taste
- 2 (12 oz) cans fully cooked white meat chicken, drained well (or 3 cups poached chicken, chopped)
- 2 large eggs, slightly beaten
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons creole or Old Bay seasoning
- 1 teaspoon dried tarragon
- 2 cups panko breadcrumbs (divided)
These ingredients create a symphony of flavors with a crisp finish, making your Chicken Cakes truly irresistible.
Step-by-Step Directions
-
Heat the Oil
Begin by heating 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once hot, add the diced red and yellow peppers, along with the green onions. Season with salt and pepper to taste. -
Sauté the Vegetables
Sauté the mixture until the vegetables begin to brown, releasing their natural sweetness. This should take about 3-4 minutes. Next, add the minced garlic and cook for an additional minute, then remove from heat and let cool slightly. -
Prepare the Chicken Mixture
In a medium bowl, combine the fully cooked chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, and chopped parsley. Mix thoroughly, ensuring all ingredients blend well together. -
Combine with Vegetables
Add the sautéed vegetable mixture into the chicken blend. Stir to combine, and taste the mixture, adjusting seasonings if necessary. Add the beaten egg and mix well until everything is integrated. -
Form the Cakes
Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, portion the chicken mixture and gently shape each portion into a cake. Coat each cake with breadcrumbs, ensuring to cover all sides evenly. Flatten the cakes to your desired thickness. -
Chill
Arrange the coated chicken cakes in a single layer on a sheet pan or platter. Chill them in the refrigerator for about 30 minutes to help them firm up. -
Fry the Cakes
Remove the chicken cakes from the fridge. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry the chicken cakes for 3-4 minutes on each side, depending on their thickness. Cook in batches, adding more oil as needed. -
Serve with Remoulade Sauce
Serve the hot chicken cakes accompanied by your homemade remoulade sauce for a deliciously refreshing contrast.
Remoulade Sauce Preparation
For the remoulade sauce, mix all the ingredients together in a bowl until smooth. Once combined, chill in the refrigerator until you’re ready to serve this zesty addition to your chicken cakes.
Tips & Tricks
- Enhanced Flavor: For an extra kick, try adding finely chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Ingredient Substitutions: If you don’t have creole seasoning, a mix of paprika, cayenne pepper, and garlic powder can be a good substitute.
- Crispier Texture: For an even crispier finish, double-dip your chicken cakes in the beaten egg and breadcrumbs before frying.
Serving Suggestions & Pairings
These Chicken Cakes are ideally served with a side salad or some crispy fries. They also make a great appetizer at family gatherings or barbecues. Pair them with a chilled beverage like lemonade or iced tea for a refreshing meal.
Nutritional Information
Each Chicken Cake contains approximately 250 calories, with about 12g of protein, 15g of carbohydrates, and 15g of fat. It’s essential to enjoy them as part of a balanced diet, complemented with vegetables or whole grains to round out the meal.
Storing Tips & Variations
- Storage: Keep leftover chicken cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for the best texture.
- Freezing: These cakes can be frozen pre-cooked for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet to maintain crispiness.
- Variations: Experiment with different seasonings or addins like shredded cheese or spinach for variety.
Conclusion
Chicken Cakes and Remoulade Sauce is a recipe bursting with flavor and nostalgia that’s as enjoyable to make as it is to eat. I encourage you to gather the ingredients and give it a try—your family will surely appreciate this delicious creation. Don’t forget to share your experiences and variations; I love hearing how you make it your own!
FAQs
1. Can I use fresh chicken instead of canned?
Absolutely! Poached fresh chicken will give you lovely texture and flavor. Just ensure it’s properly cooked and shredded before use.
2. How do I make the cakes spicier?
To increase the heat, add diced jalapeños or some cayenne pepper to the chicken mixture.
3. Can I bake the chicken cakes instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden brown.
4. What if I don’t have panko breadcrumbs?
Regular breadcrumbs can be used as a substitute, but the texture may be a bit different. For a crunchier result, try toasting them first.
5. How can I make this dish gluten-free?
Use gluten-free breadcrumbs instead of panko, and ensure all other ingredients are certified gluten-free.
Now that you’re equipped with tips and knowledge, have fun making your Chicken Cakes!
Chicken Cakes
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once hot, add the diced red and yellow peppers, along with the green onions. Season with salt and pepper to taste.
- Sauté the mixture until the vegetables begin to brown, about 3-4 minutes. Then add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
- In a medium bowl, combine the fully cooked chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, and chopped parsley. Mix thoroughly.
- Add the sautéed vegetable mixture into the chicken blend. Stir to combine, and adjust seasonings if necessary. Add the beaten egg and mix until everything is integrated.
- Pour the remaining panko breadcrumbs onto a plate. Use an ice cream scoop to portion the chicken mixture and gently shape into cakes, coating each with breadcrumbs evenly. Flatten to desired thickness.
- Chill the coated chicken cakes in the refrigerator for about 30 minutes to firm up.
- Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry the chicken cakes for 3-4 minutes on each side until golden brown. Cook in batches, adding more oil as needed.
- Serve the hot chicken cakes with your homemade remoulade sauce.
- Mix all the remoulade sauce ingredients together in a bowl until smooth. Chill in the refrigerator until ready to serve.
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