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1
Melt the butter in a small saute pan over medium-high heat.
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2
Add the onions, celery, and bell peppers.
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3
Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes.
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4
Add the garlic, 1/4 teaspoon of the salt, and the cayenne.
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5
Cook for 1 minute longer.
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6
Remove the pan from the heat and cool for 5 minutes.
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7
In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard.
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8
Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well.
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9
Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.
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10
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.
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11
Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.
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12
In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side.
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13
Remove cakes with a slotted spatula and drain on paper towels.
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14
Serve hot with the Tangy Remoulade Sauce.
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15
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper.
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16
Process until smooth, about 30 seconds.
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17
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream.
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18
Add the parsley and pulse to combine.
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19
Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using.
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20
This sauce will keep, refrigerated, for up to 24 hours.
