Adapted from Paula Deen
4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/3 cup minced Melissa’s shallots
1 tablespoon chopped, seeded jalapeño*
2 cups chopped, cooked chicken
1 cup Panko breadcrumbs
¼ cup chopped, fresh chives
½ cup mayonnaise
1 extra large egg
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon Creole seasoning
In a 9” sauté pan, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, shallots, and jalapeño, and cook until tender, about five minutes.
In a large bowl, combine the chicken, Panko, red bell pepper mixture, and chopped chives. Set aside.
In a small bowl, combine mayonnaise, egg, mustard, Worcestershire, salt, and Creole seasoning. Add to the chicken mixture, folding gently to combine. Form the mixture into 10 patties (or mini patties, or large burger-sized patties). In a 12” skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the chicken cakes until browned, 3 to 5 minutes per side, and serve with Creole Sauce (recipe below).
Creole Sauce
1 clove garlic, minced
½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon Creole seasoning
In a small bowl, combine all the ingredients. Cover and chill
*If you like the taste of jalapeño, but don’t like the heat, par boil your fresh jalapeños for 2 to 3 minutes, plunge into cold water, and then use.