Spicy Chicken Cakes with Aioli Remoulade Recipe

For the Chicken Cakes:

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 4 to 6 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.

In a large mixing bowl, combine the shredded chicken, cooled vegetables, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into oval 1/2-inch thick cakes or patties.

Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on waxed paper and refrigerate for 30 minutes.

Heat the vegetable oil to 360 degrees F. in a large saute pan. Gently lay the chilled cakes in the oil and fry until lightly golden, 3 to 5 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Homemade Remoulade Sauce. ...

Homemade Aioli Remoulade Sauce:

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, salt, and pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Add the capers, pour over chicken patties when serving.