Chicken Cakes - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed, to your taste
3 cups chopped cooked chicken breasts
1 cup soft breadcrumbs
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon creole mustard
2 teaspoons creole seasoning
1/4 cup vegetable oil
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper

Preparation

Whisk all ingredients together until sauce is well blended.
Melt better in a large skillet over medium heat.
Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
Shape chicken mixture into 8 (3 1/2-inch) patties.
Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
Drain on paper towels.
Repeat procedure with remaining oil and patties.
Serve immediately withRemoulade Sauce (recipe follows).
REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.