If you like traditional Southern dishes, you are going to really enjoy these. I know that we did. When our son came home from college, he pulled a few out that I had in the freezer and asked me where I bought them at. After I told them that I made them myself, he insisted that I make up a nice batch for him so he could take them back to school with him. Of course, being the mom that I am, I did just that!
I like to make these in big batches so we have several dinners ready for the month.
Ingredients
Instructions
PREP/PREPARE
Gather your Ingredients (mise en place).
Sprinkle the chicken with salt and white pepper.
Add the butter and olive oil to a sauté pan over medium-low heat.
When the foaming subsides add the chicken, and slowly cook until done, about 10 minutes per side.
While the chicken is cooking, place the cheddar crackers into a food processor fitted with an S-blade.
Give the crackers a few 1-second pulses.
Chef’s Note: Don’t blend the crackers into dust; allow them to have chunky pieces.
Divide the crackers into two bowls, and reserve.
Remove the cooked chicken from the sauté pan, allow to cool, and then finely chop.
Add the bell pepper, and onions, to the sauté pan, and increase the heat to medium.
Sauté the veggies until the onions begin to soften, about 2 – 4 minutes.
Add the smashed garlic, and continue to sauté for an additional minute.
Remove the veggies from the pan, and allow to cool for 10 minutes.
In a large mixing bowl, add the chicken and veggies, and combine.
Add 1 cup of the cheddar crackers, and gently combine.
Add the mayo, lemon juice, Cajun mustard and seasoning, and gently mix to combine.
Chef’s Tip: Do a final tasting for seasoning.
Lightly beat the eggs, add them to the bowl, and gently combine.
Shape into patties about 1-inch (2.5cm) thick, the diameter is up to you.
Place into the refrigerator for 30 minutes.
Remove from the fridge, and coat with the remaining cup of ground cheddar crackers.
Place a sauté pan over medium-high heat, and add enough peanut oil to cover the bottom of the pan.
Add the chicken cakes, and cook until nicely browned, about 3 – 4 minutes per side.
PLATE/PRESENT
Remove the cakes from the pan, and place onto a piece of toasted bread.
Add a tomato on top, drizzle with your favorite remoulade sauce, and serve while still nice and warm. Enjoy.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can freeze these for up to a month.
Thank you Oldwood Fire Grill for this photo.