southern essentials: cajun chicken cakes

How To Make southern essentials: cajun chicken cakes

• 
  1

  PREP/PREPARE
• 
  2

  Gather your Ingredients (mise en place).
• 
  3

  Sprinkle the chicken with salt and white pepper.
• 
  4

  Add the butter and olive oil to a sauté pan over medium-low heat.
• 
  5

  When the foaming subsides add the chicken, and slowly cook until done, about 10 minutes per side.
• 
  6

  While the chicken is cooking, place the cheddar crackers into a food processor fitted with an S-blade.
• 
  7

  Give the crackers a few 1-second pulses.
• 
  8

  Chef’s Note: Don’t blend the crackers into dust; allow them to have chunky pieces.
• 
  9

  Divide the crackers into two bowls, and reserve.
• 
  10

  Remove the cooked chicken from the sauté pan, allow to cool, and then finely chop.
• 
  11

  Add the bell pepper, and onions, to the sauté pan, and increase the heat to medium.
• 
  12

  Sauté the veggies until the onions begin to soften, about 2 – 4 minutes.
• 
  13

  Add the smashed garlic, and continue to sauté for an additional minute.
• 
  14

  Remove the veggies from the pan, and allow to cool for 10 minutes.
• 
  15

  In a large mixing bowl, add the chicken and veggies, and combine.
• 
  16

  Add 1 cup of the cheddar crackers, and gently combine.
• 
  17

  Add the mayo, lemon juice, Cajun mustard and seasoning, and gently mix to combine.
• 
  18

  Chef’s Tip: Do a final tasting for seasoning.
• 
  19

  Lightly beat the eggs, add them to the bowl, and gently combine.
• 
  20

  Shape into patties about 1-inch (2.5cm) thick, the diameter is up to you.
• 
  21

  Place into the refrigerator for 30 minutes.
• 
  22

  Remove from the fridge, and coat with the remaining cup of ground cheddar crackers.
• 
  23

  Place a sauté pan over medium-high heat, and add enough peanut oil to cover the bottom of the pan.
• 
  24

  Add the chicken cakes, and cook until nicely browned, about 3 – 4 minutes per side.
• 
  25

  PLATE/PRESENT
• 
  26

  Remove the cakes from the pan, and place onto a piece of toasted bread.
• 
  27

  Add a tomato on top, drizzle with your favorite remoulade sauce, and serve while still nice and warm. Enjoy.
• 
  28

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card