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    You are in: Home / Southern / Chicken Cakes With Remoulade Sauce (Quick & Easy!) Recipe
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    Chicken Cakes With Remoulade Sauce (Quick & Easy!)

    Average Rating:

    6 Total Reviews

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    • on January 07, 2013

      Good recipe. Though I am a slower chopper than average, we thought the cakes were okay, but we really enjoyed the sauce and garnishes/toppings with them. It made a nice compliment. I did have a little , and I mean little trouble though keeping these together. All in all they were nicely seasoned. Made for Zaar Stars.

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    • on January 03, 2011

      I don't know if this recipe NEEDS the sauce to taste good, but I figured I'd try it without it. Just using the patty portion of this recipe did not go over well. The flavor was OK, not wonderful and the consistency was crumby and dry. It tasted like fried breadcrumbs with a tiny bit of flavor. I'm sure I did something wrong as the other reviews seem positive.

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    • on April 22, 2010

      The taste was awesome! I will have to say that it wasn't as easy and quick as I would like it, however I did use my food processor to chop the chicken. I added capers to the remoulade sauce but other than that I followed the recipe exactly. My boys absolutely thought this was the greatest! Made for 1-2-3 Hits.

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    • on January 10, 2010

      Excellent! We really enjoyed this recipe. Wonderful flavors. I used four cooked boneless skinless chicken breast halves and shredded them in the food processor. I substituted sour cream for the mayonnaise. I accidently used 3 garlic cloves in the chicken cakes, but that was ok because we love garlic. I used Creole Mustard and Emeril's Creole Seasoning. I was confused about the amount of ground red pepper in this recipe because the ingredient list shows 1 teaspoon but the directions state to use only 1/4 teaspoon in the doesn't look like the remaining 3/4 teaspoon is called for anywhere. In any case, I only used 1/8 teaspoon ground red pepper in the Remoulade sauce because my husband is heat sensitive. He loved the sauce and is currently thinking of how he can use up the remaining sauce tomorrow :-) Thank you for the recipe...we will definitely be making it again. I served it with Easy Garlic Rice. Made for Every Day is a Holiday.

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    • on August 01, 2009

      This was far from quick and easy for me. Saying that I'm the slowest chopper ever. I had problems with the way the recipe was written and made some mistakes because of it (my fault) The 1 tsp of ground red pepper didn't have divided to warn you and the creole mustard, I think should have read 3 tablespoons, divided. Just would have made the recipe easier to read and follow. I ended up adding 1 tsp of ground red pepper to the Remoulade Sauce (my fault) The flavor was excellent (I used Creole Mustard for the Creole Mustard) Had a little trouble with the cakes separating and the edges crumbling off during the frying process. (May use an extra egg next time). All in all this was a very nice recipe with excellent flavor, even with the 1 tsp of cayenne pepper in the Remoulade Sauce. Thanks for sharing. Made for PRMR :)

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    • on June 08, 2009

      I went shopping sunday and dragged hubby with me. By the time we got home he was hungry and not in the best of moods. I was able to put this together really quick and it put him back in good mood. Delicious and simple. Made for ZWT5.

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    Nutritional Facts for Chicken Cakes With Remoulade Sauce (Quick & Easy!)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 501.3
    Calories from Fat 392
    Total Fat 43.5 g
    Saturated Fat 9.1 g
    Cholesterol 85.3 mg
    Sodium 739.1 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 1.7 g
    Sugars 6.4 g
    Protein 4.3 g

    The following items or measurements are not included:




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