Chicken Cakes and Remoulade Sauce
Chicken Cakes and Remoulade Sauce are mouthwatering delights that combine the comfort of chicken with a delightful crunch. These savory cakes are perfect for a family-friendly meal or a cozy gathering with friends. With their crispy exterior and juicy interior, they’re sure to bring warmth and nostalgia to your dining table. Plus, the accompanying remoulade sauce adds a creamy, zesty kick that elevates the dish. This recipe offers a step-by-step guide to help you whip up these delicious cakes with ease.
Ingredients for Chicken Cakes
To create these scrumptious Chicken Cakes, gather the following ingredients that will bring a medley of flavors and textures to your dish:
- 2 Tbsp olive oil (plus additional for frying)
- 1/4 cup red pepper (finely diced)
- 1/4 cup yellow pepper (finely diced)
- 1/4 cup green onions (finely diced)
- 2 cloves garlic (finely minced, adjust according to your taste)
- Salt and black pepper to taste
- 2 (12 oz) cans fully cooked white meat chicken, drained well (or 3 cups poached chicken, chopped)
- 2 large eggs (slightly beaten)
- 1/3 cup mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp Italian parsley (chopped)
- 1 Tbsp Dijon mustard
- 1 1/2 tsp Creole or Old Bay seasoning
- 1 tsp dried tarragon
- 2 cups panko breadcrumbs (divided)
For the Remoulade Sauce, having a creamy and zesty blend is essential to complement these Chicken Cakes perfectly.
Step-by-Step Directions
Preparing the Chicken Cakes
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Cook the Vegetables: In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced red and yellow peppers along with green onions. Season with salt and pepper. Sauté until they start to brown, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
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Mix the Chicken Mixture: In a medium bowl, combine the drained chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, chopped parsley, Creole/Old Bay seasoning, and 1 cup of panko breadcrumbs. Stir until well mixed.
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Incorporate Vegetables: Add the sautéed vegetables to the chicken mixture. Mix thoroughly, ensuring that the chicken integrates well with the other ingredients. Taste and adjust the seasonings if necessary.
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Add the Egg: Pour in the beaten eggs to bind the mixture. Stir well until evenly distributed.
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Form the Cakes: Spread the remaining panko breadcrumbs on a plate. Using a 4 oz ice cream scoop, divide the chicken mixture into portions. Shape each portion into a cake and coat them thoroughly in breadcrumbs, pressing lightly to ensure they stick. Place the formed cakes on a sheet pan or platter.
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Chill: Refrigerate the cakes for about 30 minutes to help them hold their shape during cooking.
Cooking the Chicken Cakes
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Heat the Skillet: In a large skillet, heat a drizzle of olive oil over medium-high heat.
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Fry the Cakes: Carefully place the chicken cakes in the skillet, cooking for 3-4 minutes on each side depending on their thickness. Fry in batches, adding more oil as necessary. You want them to achieve a beautiful golden-brown color.
Making the Remoulade Sauce
- Whisk the Sauce: While the cakes are frying, gather your remoulade sauce ingredients. Combine all ingredients in a bowl and mix until smooth. Chill in the refrigerator until right before serving.
Tips & Tricks
- For Extra Flavor: Incorporate some finely chopped herbs like dill or cilantro into your chicken mixture for added freshness.
- Don’t Skip the Chill: Chilling the cakes helps them maintain their shape while frying, reducing the likelihood of them falling apart.
- Adjust Spiciness: If you prefer a little heat, add some diced jalapeños or a dash of hot sauce to the chicken mix.
Serving Suggestions & Pairings
Serve your Chicken Cakes warm, accompanied by the tangy remoulade sauce. They make a fantastic appetizer for parties or a delightful main course when paired with a fresh salad or steamed vegetables. Consider serving with a side of crispy sweet potato fries or a light couscous salad to round out the meal.
Nutritional Information
Each Chicken Cake is approximately 200 calories and contains protein, healthy fats, and carbohydrates from the panko. They provide a great source of lean protein from the chicken and can easily be balanced with your favorite vegetables or salad.
Storing Tips & Variations
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm them in a skillet over medium-low heat until heated through. You can also freeze the uncooked cakes on a baking sheet, then transfer them to a resealable bag for longer storage. Fry them from frozen, adding a minute or two to the cooking time. For variations, try swapping out different veggies or using tuna or crab instead of chicken for a seafood twist.
Conclusion
Give Chicken Cakes and Remoulade Sauce a try; they are not only simple to prepare but also deliver on flavor and comfort. Don’t forget to share your experience and any twists you added to the recipe. Happy cooking!
FAQs
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Can I use fresh chicken instead of canned?
Yes, you can poach fresh chicken breasts and chop them up for this recipe. It’s a great way to add more flavor! -
Can I make these cakes in advance?
Absolutely! You can prepare the mixture and form the cakes a day ahead. Just refrigerate until you’re ready to cook. -
Is the remoulade sauce customizable?
Yes, feel free to adjust the seasonings in the remoulade to suit your taste. Adding a bit of horseradish can give it an extra kick! -
What can I use instead of panko breadcrumbs?
You can substitute regular breadcrumbs, but panko will give you that extra crunch we’re looking for. -
Are these chicken cakes gluten-free?
If you use gluten-free panko, this recipe can easily be made gluten-free without loss of flavor.
Chicken Cakes and Remoulade Sauce
Ingredients
Method
- Cook the Vegetables: In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced red and yellow peppers along with green onions. Season with salt and pepper. Sauté until they start to brown, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
- Mix the Chicken Mixture: In a medium bowl, combine the drained chicken, lemon juice, Dijon mustard, mayonnaise, garlic, tarragon, chopped parsley, Creole/Old Bay seasoning, and 1 cup of panko breadcrumbs. Stir until well mixed.
- Incorporate Vegetables: Add the sautéed vegetables to the chicken mixture. Mix thoroughly, ensuring that the chicken integrates well with the other ingredients. Taste and adjust the seasonings if necessary.
- Add the Egg: Pour in the beaten eggs to bind the mixture. Stir well until evenly distributed.
- Form the Cakes: Spread the remaining panko breadcrumbs on a plate. Using a 4 oz ice cream scoop, divide the chicken mixture into portions. Shape each portion into a cake and coat them thoroughly in breadcrumbs, pressing lightly to ensure they stick. Place the formed cakes on a sheet pan or platter.
- Chill: Refrigerate the cakes for about 30 minutes to help them hold their shape during cooking.
- Heat the Skillet: In a large skillet, heat a drizzle of olive oil over medium-high heat.
- Fry the Cakes: Carefully place the chicken cakes in the skillet, cooking for 3-4 minutes on each side depending on their thickness. Fry in batches, adding more oil as necessary. You want them to achieve a beautiful golden-brown color.
- Whisk the Sauce: While the cakes are frying, gather your remoulade sauce ingredients. Combine all ingredients in a bowl and mix until smooth. Chill in the refrigerator until right before serving.
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