Leftover Chicken Cakes Recipe
This is a delicious way to use leftover chicken. It's budget-friendly and ready in minutes. If you like crab cakes, you'll love these Chicken Cakes.
Servings 10 servings
Calories 195kcal
Ingredients
- 3 cups shredded cooked chicken
- 2 Tablespoons butter
- ½ medium red bell pepper diced
- 2 medium green onions thinly sliced (green and white part)
- 1 clove garlic clove minced
- 1 cup bread crumbs
- 1 large eggs lightly beaten
- 2 Tablespoons mayonnaise
- 1 Tablespoon Creole mustard
- 2 teaspoons Creole seasoning
- ½ cup oil for cooking
Instructions
- Cook pepper, green onions, and garlic in a medium-size skillet with butter for 3 minutes or until soft.
- Stir together peppers, green onions, and garlic with shredded chicken, breadcrumbs, egg, mayonnaise, mustard, and Creole seasoning. Shape chicken mixture into patties.
- You can heat oil in the same pan you cooked the vegetables in. Heat to medium-high. Add chicken cakes to the pan, don't crowd the pan. Cook for 3 to 4 minutes on each side or until golden brown and cooked through.
- Remove to a paper-towel-lined tray to drain. Cook another batch if needed.
- Serve hot with Remoulade Sauce, on a salad, or in a sandwich.
Nutrition
Calories: 195kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 353mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 1mg
