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Chicken Cakes

A delightful and comforting dish blending tender chicken with vibrant vegetables and a crispy exterior, perfect for family gatherings or busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chicken Cakes
  • 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 taste
  • Salt and black pepper to taste
  • 2 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. In a medium bowl, combine the fully cooked chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, and chopped parsley. Mix thoroughly.
  4. 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.
  5. 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.
  6. Chill the coated chicken cakes in the refrigerator for about 30 minutes to firm up.
  7. 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.
  8. Serve the hot chicken cakes with your homemade remoulade sauce.
Remoulade Sauce Preparation
  1. Mix all the remoulade sauce ingredients together in a bowl until smooth. Chill in the refrigerator until ready to serve.

Notes

For enhanced flavor, try adding finely chopped jalapeños or a dash of hot sauce. Substitute creole seasoning with a mix of paprika, cayenne pepper, and garlic powder. For a crispier finish, double-dip your chicken cakes in the beaten egg and breadcrumbs before frying.