Ground chicken, vegetables, and seasonings are mixed together to make these chicken cakes, which are a tasty take on traditional crab cakes. With the tangy remoulade sauce that comes with them, they're great as an appetizer or a light meal.
Ingredients:
- 1 lb ground chicken breast
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onions
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
Ground chicken, breadcrumbs, onion, celery, red bell pepper, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper should all be put in a large bowl
Combine well
On a plate that has been lined with parchment paper, place the small patties that you made from the mixture
Set a pan on medium heat and add the oil
It should take about 4 to 5 minutes per side to fry the chicken cakes until they are golden brown and fully cooked
Put paper towels down to dry
Put mayonnaise, Dijon mustard, parsley, green onions, capers, lemon juice, garlic, salt, and pepper in a small bowl
Mix them together with a whisk
Put the remoulade sauce next to the chicken cakes so that people can dip them in it
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