Chicken Cakes with Remoulade Sauce (Quick & Easy!)

My Simple Weeknight Chicken Cakes

As a busy working mom, finding quick and easy meals is a constant quest. Dinnertime shouldn't be a stressful production; it should be a time for connection and enjoying a delicious meal together as a family. That's why I've become a huge fan of recipes that maximize flavor while minimizing fuss, and these chicken cakes are a perfect example. The recipe itself is incredibly versatile; I often adapt it based on what I have on hand. Sometimes I add a sprinkle of herbs de Provence for a more Mediterranean twist, other times I'll throw in some chopped sun-dried tomatoes for a burst of sunshine.

The beauty of this dish lies in its simplicity. The ingredients are common pantry staples, easily accessible and affordable. I usually have pre-cooked chicken in the fridge (leftovers are a lifesaver!) but even if you don't, a rotisserie chicken from the supermarket does the trick. It shaves off precious minutes during those frantic weeknight evenings when time is a luxury. The entire process, from prepping the ingredients to plating the finished dish, takes about 30-40 minutes, making it the ideal choice for a weeknight meal.

The chicken cakes themselves are incredibly satisfying. The crispy exterior gives way to a tender, juicy interior that's bursting with flavor. The remoulade sauce is the perfect complement, adding a creamy tang that cuts through the richness of the chicken. It’s a flavor explosion in every bite! My kids love them, and honestly, I do too. They are great as a standalone meal or served alongside a simple side salad or some roasted vegetables. The versatility of this recipe extends beyond the main course – they even make a fantastic lunch the next day!

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture for an extra kick.
• Herby goodness: Experiment with different herbs and spices to customize the flavor. Fresh dill, thyme, or even a touch of curry powder can add a unique twist.
• Breadcrumbs: Panko breadcrumbs create an extra crispy texture, but regular breadcrumbs work just fine.
• Make it healthier: Bake the chicken cakes instead of frying them for a healthier alternative. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.
• Leftover magic: These chicken cakes are just as delicious the next day, making them a great option for meal prepping. They are perfect for packing in school lunches or for a quick and easy weeknight dinner.
• Creative sides: Serve with your favorite sides for a complete meal. A simple green salad, some roasted vegetables, or even some mashed potatoes would complement the chicken cakes beautifully.

This recipe is more than just a quick and easy meal; it’s a testament to the power of simple, fresh ingredients and a little bit of creativity in the kitchen. It’s a dish that brings joy to my family, and I hope it does the same for yours. The ease of preparation means I can spend less time in the kitchen and more time with my loved ones, enjoying the fruits of my labor and the warmth of family time. It's a recipe I wholeheartedly recommend for any busy individual or family looking for a delicious, satisfying, and hassle-free weeknight dinner.

So, ditch the takeout menus and embrace the simplicity of this amazing recipe. You'll be surprised how quickly these chicken cakes come together, and even more surprised at how delicious they are! Trust me, they are the perfect addition to your weekly meal rotation, bringing ease and deliciousness to your dinner table, without compromising on flavour or quality.

Step-by-step

• Melt butter in a large skillet over medium heat.
• Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove.
• Sauté 3 to 4 minutes until tender.
• Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning.
• Shape chicken mixture into 8 (3 1/2 inch) patties.
• Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
• Drain on paper towels.
• Repeat process once until patties are done.
• Remoulade Sauce:
• Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper.
• Cover and chill until ready to serve.
• Serve chicken patties topped with remoulade sauce.
• Garnish with sliced green onions.
• Enjoy!