Chicken Cakes with Creole Sauce (from Southern Living)

March 6, 2012

Life and work have been so busy lately that I’ve hardly had time to cook, much less time to write about cooking.  It’s too bad because I’ve got a slowly-growing collection of cookbooks found in thrift stores and second-hand stores and I’m finding all kinds of inspiration.  Now I just need time to cook more than once or twice a week.  However, I did make good use of both the thrifted cookbooks and a little time to make this terrific and easy dish.

I took this from the Southern Living 2002  Annual Recipes book and, as usual, didn’t follow the recipe to the letter.  I think it’d be hard to really go wrong with this one so precision really isn’t necessary.  Jazz it up or change it up to suit your tastes.  Here’s the recipe ingredients as they wrote it and I’ll tell you how I changed it as I go along.

Chicken Cakes

  • Butter, 2 tablespoons
  • Red Bell Pepper, 1/2, diced
  • Green Onions, 4,  thinly sliced
  • Garlic, 1 clove, pressed
  • Chicken, 3 cups cooked and chopped
  • Bread Crumbs, 1 cup
  • Egg, 1, lightly beaten
  • Mayo, 2 tablespoons
  • Creole Mustard, 1 tablespoon
  • Creole Seasoning, 2 teaspoons
  • Vegetable Oil, 1/4 cup

Creole Sauce

  • Mayo, 1 cup
  • Green Onions, 3, sliced
  • Creole Mustard, 2 tablespoons
  • Garlic, 2 cloves, pressed
  • Parsley, 1 tablespoon, chopped
  • Ground Red Pepper, 1/4 teaspoon

I didn’t have a pile of leftover chicken so I threw three breasts into a saute pan, added a little water and let them simmer, covered, until they were done.

While the chicken cooked I did the chopping, slicing and mincing.

Then I melted the butter in a large skillet and cooked the red pepper, green onion and garlic until it was all nice and soft, taking it off the heat and setting it aside once it was done.

The chicken was about done but while it was cooling off  a little I went ahead and mixed up the sauce.  I used a mixture of about half mayo and half sour cream instead of all mayo.  Stir it all together and adjust the seasoning if you like.

Chop/shred the chicken so it’s in pretty small pieces.

Combine the bread crumbs, mayo, mustard, egg and creole seasoning.

I ended up with more than 3 cups of chicken so once I started mixing the chicken, sauteed veggie mix and crumb mixture together I realized I needed more of everything else.  Here I just eyeballed it and mixed it until it looked and felt like it would hold together in patties, not too dry and not too wet.

Shape into patties.

Heat the vegetable oil over medium heat and fry the patties for about three minutes.  Do this in batches so you don’t overcrowd the pan.

Turn them over and fry the other side for another 3 minutes or until they’re nice and golden brown.

Drain on paper towels and garnish with a little parsley.

Serve them up hot and pass the sauce alongside.  Enjoy!


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{ 9 comments… read them below or add one }

1 Sbuent March 6, 2012 at 7:37 pm

About how many patties did the three breasts produce, do you know?


2 karenbove March 6, 2012 at 7:49 pm

If I’m remembering right, about a dozen? 15?


3 March 6, 2012 at 11:56 pm

I admire people who are busy with life and work, and still finds time to cook. I think this is worth a try =)


4 Veronica March 7, 2012 at 9:16 am

Wow, I’m now looking forward to inheriting all those southern living cookbooks my mom has! This looks delicious.


5 Mari March 11, 2012 at 11:23 pm

Looks amazing!


6 Courtney March 12, 2012 at 1:22 pm

I made this recipe over the weekend and let my substitution serve as a warning to anyone else. I used Panko instead of traditional bread crumbs, and I think that was an error because they just didn’t hold together as well. That said, the flavor was outstanding and the next time I make these, I’ll use traditional bread crumbs. Also, I added a hint of honey to the sauce and I enjoyed it as well.


7 Jimmy G March 20, 2012 at 10:21 pm

I make something very simaler, only I put my chicken into the food processor and grind it mch finer, not to fine but almost like a ground meat. Basically make a meatball and flatten it out. In Italian we call them polpetti.


8 love cooking March 23, 2012 at 9:22 am

This is nice. Maybe can try to do fish and prawn cakes. It should be delicious too. :)


9 karenbove March 23, 2012 at 9:47 am

Yes, it is very similar to crab cakes and I imagine it’d be very good with fish too.


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