Artichoke Cakes With Cajun Rémoulade – a delicious recipe with hearts, eggs, red bell pepper, green onions, breadcrumbs, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Squeeze liquid from artichokes, using paper towels, until artichokes are just slightly moist. Place artichokes in a medium bowl. Add eggs and next 3 ingredients. Combine mayonnaise and next 5 ingredients in a separate bowl; stir well. Add mayonnaise mixture to artichoke mixture; stir gently until thoroughly combined. Cover and chill at least 2 hours.
2
Place a large, lightly oiled nonstick skillet over medium-high heat. Scoop artichoke mixture into 1 1/2-inch balls; place in skillet, and flatten slightly. Cook 2 to 2 1/2 minutes on each side or until golden and slightly set. Transfer to a lightly greased baking sheet. Bake at 400u00b0 for 10 to 12 minutes or until done. Serve with Cajun Remoulade.
535
kcal
Calories
45
g
Fat
21
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 (14-ounce) cans artichoke hearts, drained and chopped, 2 large eggs, lightly beaten, 1/2 cup chopped red bell pepper, 2 tablespoons chopped green onions, and more.
Yes, Artichoke Cakes With Cajun Rémoulade falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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