Chicken Cakes with Remoulade Sauce

Chicken Cakes with Remoulade Sauce – CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.

Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.

The holidays are here and that means holiday parties! Woohoo! These Chicken Cakes with Remoulade Sauce are perfect for all your upcoming holiday parties. These can be served as a main dish or as an appetizer. I made 8 large Chicken Cakes, but you can definitely make them smaller for holiday party appetizers. You can even make the cakes ahead of time and refrigerate or freeze them until you are ready to fry them up!
These Chicken Cakes with Remoulade Sauce are CRAZY good! Chicken Legs couldn’t stop raving about this dish. They are so simple to make. Chicken, red pepper, green onions, mayo, mustard, bread crumbs, Cajun seasoning and an egg. The cakes are not spicy. The Cajun seasoning just gives them some flavor.
We served the Chicken Cakes with a super easy Remoulade Sauce. It wasn’t a perfectly authentic remoulade sauce, but it was SO good! It would go with just about anything. Make it a day ahead of serving. The flavors get better as it sits in the fridge.

Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.

I used half of a rotisserie chicken and some Kikkoman Panko Bread Crumbs in the cakes. The Panko Bread Crumbs were perfect in the Chicken Cakes! The bread crumbs are light and crispy and don’t overpower the chicken. I hate when I order crab cakes and they are nothing but breading. The bread crumbs are less dense, so they absorb less fat, cook cleaner and “eat lighter” than ordinary bread crumbs. They really made the difference in the Chicken Cakes.

Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.

Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.
Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.
Chicken Cakes with Remoulade Sauce - CRAZY good!! Perfect for holiday parties! Chicken, red pepper, green onions, mayo, mustard, Kikkoman Panko bread crumbs, cajun seasoning and egg. Ready in minutes. Can make large cakes for a main dish or smaller cakes for appetizers. Make ahead and freeze for later.

Chicken Cakes with Remoulade Sauce
8 large or 16 small cakes

Chicken Cakes

  • 1/2 red bell pepper, chopped
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 2 Tbsp butter
  • 3 cups chopped cooked chicken
  • 2 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 tsp Cajun or creole seasoning
  • 3/4 cup Kikkoman Panko Japanese Style Bread Crumbs
  • 1 egg, lightly beaten
  • 4 Tbsp olive oil

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 tsp Cajun or creole seasoning
  • 1 tsp lemon juice

To make Chicken Cakes: In a skillet over medium heat, melt butter. Add chopped pepper, onion and garlic to skillet and cook until vegetables are tender, 4 or 5 minutes.

Combine cooked vegetables with chicken mayonnaise, mustard, Cajun seasoning, Kikkoman Panko Japanese Style Bread Crumbs and egg.

Form chicken mixture into 8 patties.

Heat olive oil in skillet, cook cakes for 3 minutes on each side. (May need to do this in batches depending on the size of your skillet). Drain on paper towels. Serve immediately with remoulade sauce.

To make Remoulade Sauce: combine mayonnaise, mustard, Cajun seasoning and lemon juice. Refrigerate until ready to serve.

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