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CHICKEN CAKES AND REMOULADE SAUCE

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Ingredients: 

Chicken cakes:
2 Tbsp olive oil, plus add'l for frying
¼ cup red pepper, finely diced
¼ cup yellow pepper, finely diced
¼ cup green onions, finely diced
2 cloves garlic, finely minced [more or less to your taste]
salt and black pepper to taste
2 [12 oz] cans fully cooked white meat chicken or 3 cups poached chicken, chopped
2 large eggs, slightly beaten
⅓ cup mayonnaise
1 Tbsp lemon juice
1 Tbsp Italian parsley, chopped
1 Tbsp Dijon mustard
1½ tsp creole or old bay seasoning
1 tsp dried tarragon
2 cup panko breadcrumbs, divided

Remoulade sauce (See Cook's note)
Makes approximately ⅔ cup
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce


 

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