Chicken Cakes with Rémoulade Sauce

Ingredients

• 1 cup breadcrumbs soft
• 2 tablespoons butter 
• 3 cups meat from a rotisserie chicken cooked chopped
• 1 tablespoon dijon mustard 
• 2 teaspoons creole seasoning 
• 1 large eggs lightly beaten
• 1  garlic clove pressed
• 4  green onions thinly sliced
• 4 servings rémoulade sauce 
• 2 tablespoons mayonnaise 
• 0.5 medium size bell pepper diced red
• 0.3 cup vegetable oil 

Equipment

• frying pan
• paper towels

Directions

1. Melt butter in a large skillet over medium heat.
2. Add bell pepper, green onions, and garlic, and saut 3 to 4 minutes or until vegetables are tender.
3. Stir together bell pepper mixture, chicken, and next 5 ingredients. Shape mixture into 8 (3 1/2-inch) patties.
4. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
5. Drain on paper towels. Repeat procedure with remaining 2 tablespoons oil and patties.
6. Serve immediately with Rmoulade Sauce.