Chicken Cakes With Remoulade Sauce (Quick & Easy!)

I remember the first time I tasted something similar to these chicken cakes. I was at a bustling New Orleans street fair, the air thick with the scent of spices and fried food. A vendor was selling crispy, golden patties topped with a creamy, tangy sauce. One bite, and I was hooked. It was a symphony of textures and flavors – the crisp exterior yielding to a savory, moist interior, all brightened by that incredible remoulade. I’ve been chasing that culinary high ever since, and this recipe gets me pretty darn close, especially when I’m short on time!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 8 patties
• Dietary Type: Varies (see notes)

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 medium red bell pepper, diced
• 4 green onions, thinly sliced
• 1 garlic clove, pressed
• 3 cups chicken, precooked and chopped
• 1 cup soft breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
• 2 teaspoons creole seasoning, I prefer Tony Cachere’s
• 1/4 cup vegetable oil
• 1 cup mayonnaise
• 3 green onions, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon parsley, fresh, chopped
• 1/4 teaspoon ground red pepper
• Green onion, sliced (for garnish)

Ingredient Notes:

• Chicken: Use leftover roasted chicken, rotisserie chicken from the deli, or even canned chicken (drained well) in a pinch.
• Creole Mustard: If you can’t find creole mustard, a grainy brown mustard with a pinch of horseradish can be substituted.
• Creole Seasoning: If you don’t have creole seasoning, you can make your own blend using paprika, cayenne pepper, garlic powder, onion powder, black pepper, and oregano.
• Mayonnaise: Feel free to use your favorite brand.
• Dietary Note: To make the recipe Gluten-Free, use gluten-free breadcrumbs.

Equipment Needed

• Large skillet
• Mixing bowl
• Garlic press
• Measuring cups and spoons
• Paper towels

Instructions

1. Sauté the Aromatics: Melt the butter in a large skillet over medium heat. Add the diced red bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Sauté for 3 to 4 minutes, or until the bell pepper is tender. This step builds a flavorful base for the chicken cakes.

2. Combine the Ingredients: In a large mixing bowl, stir together the sautéed bell pepper mixture, chopped chicken, 1 cup of soft breadcrumbs, 1 large beaten egg, 2 tablespoons of mayonnaise, 1 tablespoon of creole mustard, and 2 teaspoons of creole seasoning. Ensure all ingredients are evenly distributed.

3. Shape the Patties: Gently shape the chicken mixture into 8 (3 1/2 inch) patties. Be careful not to overwork the mixture, as this can make the patties tough. If the mixture is too wet to handle, add a little more breadcrumb, 1 tablespoon at a time.

4. Fry the Chicken Cakes: Heat 2 tablespoons of vegetable oil in the same large skillet over medium heat. Fry 4 patties in the hot oil for 3 minutes on each side, or until golden brown. The oil should be hot enough to create a crispy crust without burning the patties.

5. Drain the Patties: Remove the fried patties from the skillet and drain on paper towels to remove any excess oil. This will help keep them crispy.

6. Repeat the Process: Repeat the frying process with the remaining 4 patties, adding another 2 tablespoons of vegetable oil to the skillet.

7. Prepare the Remoulade Sauce: In a separate bowl, stir together 1 cup of mayonnaise, 3 sliced green onions, 2 pressed garlic cloves, 2 tablespoons of creole mustard, 1 tablespoon of chopped fresh parsley, and 1/4 teaspoon of ground red pepper. This remoulade is the perfect complement to the savory chicken cakes.

8. Chill the Remoulade: Cover the remoulade sauce and chill in the refrigerator until ready to serve. Chilling allows the flavors to meld together and enhances the overall taste. At least 30 minutes of chilling time is recommended.

9. Serve and Garnish: Serve the chicken patties topped with the chilled remoulade sauce. Garnish with sliced green onions for a pop of color and freshness.

Expert Tips & Tricks

• Crispy Cakes: For extra crispy chicken cakes, dredge the patties in a little flour or cornstarch before frying. This creates a nice crust that seals in the moisture.
• Make-Ahead: The chicken cake mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours before frying. This is great for busy weeknights.
• Don’t Overcrowd the Pan: Avoid overcrowding the skillet when frying the patties. This will lower the temperature of the oil and result in soggy, rather than crispy, chicken cakes. Work in batches to ensure even cooking.
• Adjust the Spice: Adjust the amount of creole seasoning and red pepper to suit your taste. If you prefer a milder flavor, reduce the amount. For a spicier kick, add a pinch of cayenne pepper to the remoulade sauce.
• Breadcrumb Alternatives: Panko breadcrumbs can be used instead of soft breadcrumbs for a crispier texture.

Serving & Storage Suggestions

These chicken cakes are delicious served as a main course with a side of coleslaw, potato salad, or a simple green salad. They also make great appetizers or sandwich fillings.

Storage: Leftover chicken cakes can be stored in an airtight container in the refrigerator for up to 3 days. The remoulade sauce should also be stored separately in an airtight container.

Reheating: Reheat the chicken cakes in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. To maintain crispness, reheating in a skillet or oven is recommended.

Nutritional Information

(Estimated per serving, based on the provided ingredient list)

Nutrient	Amount per Serving	% Daily Value
Calories	501 kcal	N/A
Total Fat	43.6g	67%
Saturated Fat	9.2g	45%
Cholesterol	85.3mg	28%
Sodium	739.1mg	30%
Total Carbohydrate	26.2g	8%
Dietary Fiber	1.7g	6%
Sugars	6.4g	N/A
Protein	4.3g	8%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Chicken Cakes: Add a diced jalapeño pepper to the chicken mixture for a spicier kick.
• Lemon Herb Chicken Cakes: Add lemon zest and fresh herbs like thyme and rosemary to the chicken mixture for a brighter flavor.
• Seafood Cakes: Substitute the chicken with cooked shrimp or crabmeat for delicious seafood cakes.
• Vegetarian Cakes: Substitute the chicken with cooked and mashed black beans or chickpeas for a vegetarian option. Adjust the seasonings accordingly.
• Different Mustards: While creole mustard provides a unique flavor, you can use dijon mustard, yellow mustard, or even a spicy brown mustard.
• Dairy-Free Option: Use a dairy-free mayonnaise to make this recipe dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I freeze the chicken cakes?

A: Yes, you can freeze the cooked chicken cakes. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw completely before reheating.

Q: Can I bake these instead of frying them?

A: Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the chicken cakes on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through. Baking will result in a less crispy texture than frying.

Q: How can I prevent the chicken cakes from falling apart?

A: Make sure the chicken mixture is not too wet. If it is, add more breadcrumbs, one tablespoon at a time, until the mixture holds together. Also, be gentle when shaping the patties and avoid overworking the mixture.

Q: Can I make the remoulade sauce ahead of time?

A: Absolutely! The remoulade sauce can be made up to 2 days in advance and stored in the refrigerator. In fact, the flavor often improves after a day or two as the ingredients meld together.

Q: What can I serve with these chicken cakes?

A: These chicken cakes are versatile and pair well with a variety of sides, such as coleslaw, potato salad, macaroni salad, green salad, roasted vegetables, or even french fries.

Final Thoughts

These Chicken Cakes with Remoulade Sauce are a delightful and surprisingly easy way to elevate your weeknight dinner. The combination of savory chicken, flavorful spices, and tangy remoulade is a guaranteed crowd-pleaser. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. I encourage you to give this recipe a try – I promise you won’t be disappointed! And if you do, please share your feedback and any creative twists you come up with. Enjoy!