Chicken Cakes with Remoulade Sauce Quick Easy
Elevate your weeknight dinner game with these Quick and Easy Chicken Cakes with Remoulade Sauce! Made from shredded chicken breast, zesty Dijon mustard, and a hint of paprika, these crispy golden patties are packed with flavor and come together in just 30 minutes. The accompanying creamy remoulade sauce, made with tangy pickles, lemon juice, and a touch of hot sauce, perfectly complements the savory cakes, offering a delightful zing in every bite. Ideal as an appetizer, light main course, or even a crowd-pleasing snack, this recipe is straightforward to prepare and delivers rich, satisfying flavors. Simple ingredients, minimal prep, and maximum flavor—this dish is a must-try for busy cooks seeking a tasty twist on a classic!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 0.25 cups Mayonnaise
- 0.5 cups Breadcrumbs
- 2 large Eggs
- 2 stalks Green onion, finely chopped
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Vegetable oil
- 0.5 cups Mayonnaise (for remoulade sauce)
- 2 tablespoons Pickles, finely chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard (for remoulade sauce)
- 0.5 teaspoons Paprika (for remoulade sauce)
- 0.25 teaspoons Hot sauce
Instructions
In a large mixing bowl, combine the shredded chicken, mayonnaise, breadcrumbs, eggs, chopped green onion, Dijon mustard, paprika, salt, and ground black pepper until well mixed.
Using your hands, shape the mixture into 8 equal-sized patties, about 3 inches wide.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the chicken cakes in the pan, working in batches if needed to avoid overcrowding.
Cook each chicken cake for 3-4 minutes on each side, or until golden brown and cooked through. Transfer cooked cakes to a plate lined with paper towels to drain any excess oil.
While the chicken cakes are cooking, make the remoulade sauce. In a small bowl, mix the mayonnaise, chopped pickles, lemon juice, Dijon mustard, paprika, and hot sauce until smooth.
Serve the chicken cakes warm with the remoulade sauce on the side for dipping.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
