Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1/2 medium red bell pepper, diced
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4 green onions, thinly sliced
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3 cups chicken, precooked and chopped
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1 cup soft breadcrumbs
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2 tablespoons mayonnaise
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3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
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2 teaspoons creole seasoning, I prefer Tony Cachere's
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1/4 cup vegetable oil
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1 cup mayonnaise
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3 green onions
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2 garlic cloves, pressed
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1 tablespoon parsley, fresh, chopped
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1 large egg, lightly beaten
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1 garlic clove, pressed
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green onion, sliced
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1/4 teaspoon ground red pepper
Instructions
- Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
- Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
- Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
- Remoulade Sauce:
- Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
- Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!