Chicken Cakes With Creole Sauce
Juicy chicken cakes infused with Creole seasoning, served with a vibrant Creole sauce, perfect for a flavorful, crowd-pleasing meal with bold Southern and Creole flavors.
Ingredients
- 2 Tbsp. butter or margarine
- 1/2 medium-size red bell pepper, diced ⓘ
- 4 green onions, thinly sliced
- 1 garlic clove, pressed ⓘ
- 3 c. chopped cooked chicken ⓘ
- 1 c. soft breadcrumbs ⓘ
- 1 large egg, lightly beaten ⓘ
- 2 Tbsp. mayonnaise ⓘ
- 1 Tbsp. Creole mustard ⓘ
- 2 tsp. Creole seasoning
- 1/4 c. vegetable oil ⓘ
- Creole sauce ⓘ
- chopped fresh parsley ⓘ
Instructions
- Melt butter in a large nonstick skillet over medium heat.
- Add diced red bell pepper, sliced green onions, and pressed garlic; sauté for 3 to 4 minutes until vegetables are tender.
- In a bowl, combine the sautéed vegetables, chopped cooked chicken, mayonnaise, Creole mustard, Creole seasoning, beaten egg, and soft breadcrumbs; mix well.
- Shape the mixture into 8 patties, each about 3 1/2 inches in diameter.
- Fry 4 patties in 2 tablespoons of vegetable oil over medium heat for 3 minutes on each side until golden brown.
- Drain the cooked patties on paper towels.
- Repeat frying with remaining patties and oil.
- Serve immediately with Creole sauce and garnish with chopped fresh parsley.
Tips & Substitutions
To enhance flavor, consider adding a pinch of cayenne pepper or a splash of hot sauce to the mixture. If you don’t have Creole mustard, Dijon can be a suitable substitute. For a gluten-free option, use gluten-free breadcrumbs. Pair these cakes with a side salad for a refreshing balance.
Serving Suggestions
Serve these delicious chicken cakes with a generous drizzle of Creole sauce on top and garnish with chopped fresh parsley. They pair wonderfully with a light coleslaw or a side of roasted vegetables for a complete meal. For a more filling option, consider serving alongside rice or quinoa.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken cakes in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cakes With Creole Sauce contains roughly 703 calories, with 19g protein, 80g carbohydrates, and 37g fat. It is an excellent source of vitamin C (83% of the Daily Value), iron (63% of the Daily Value), and dietary fiber (51% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes, you can use canned chicken as a time-saving option. Just make sure to drain and shred it before mixing with the other ingredients. This will still yield tasty chicken cakes, though fresh cooked chicken is generally preferred for better texture.
What can I substitute for the vegetable oil?
You can substitute vegetable oil with olive oil or canola oil for frying. If you're looking for a healthier option, you can also use coconut oil, which will add a subtle flavor to the chicken cakes.
Can I bake the chicken cakes instead of frying them?
Yes, you can bake the chicken cakes for a healthier alternative. Preheat your oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).