Chicken Cakes Recipe
w / Remoulade Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Cakes
Remoulade Sauce
Method
Chicken Cakes
- 1
Prepare chicken mixture
In a large bowl combine the shredded cooked chicken, 1 cup breadcrumbs, 1 tablespoon mayonnaise, 1 beaten egg, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped celery, 2 tablespoons chopped green onion, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon Old Bay (or seafood seasoning), 3 teaspoons salt, and 1 teaspoon black pepper. Mix thoroughly until evenly combined. The mixture should hold together when pressed; if too loose, add up to 2 tablespoons extra breadcrumbs.
- 2
Form cakes
Portion the mixture into 8 equal portions (about 3.5 ounces / 100 g each) and shape into compact patties roughly 3 inches wide and 3/4 inch thick. Place patties on a tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them hold together while cooking).
- 3
Coat cakes
Place the remaining 1 cup breadcrumbs/panko on a shallow plate. Lightly press each chilled patty into the breadcrumbs to coat both sides; shake off excess.
- 4
Pan-fry
Heat a large skillet over medium heat and add 4 tablespoons vegetable oil and 1 tablespoon butter (optional). When the oil shimmers and butter foams, add the cakes in a single layer without overcrowding (work in batches if needed). Cook 3–4 minutes per side, flipping once, until golden brown and heated through (internal temperature about 165°F / 74°C) and crust is crisp. Adjust heat as needed to avoid burning. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while cooking remaining cakes.
- 5
Finish and serve
Arrange chicken cakes on a serving platter. Optionally squeeze a little fresh lemon over them and sprinkle additional chopped parsley. Serve warm with remoulade sauce on the side for dipping or a dollop on top.
Remoulade Sauce
- 6
In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon Creole or Dijon mustard, 2 teaspoons finely chopped cornichons or dill pickle, 1 teaspoon chopped capers, 1 teaspoon hot sauce, 1 teaspoon paprika, 1/4 teaspoon Creole seasoning or cayenne (optional), 1 teaspoon lemon juice, 1 teaspoon finely chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning, acidity, or heat to preference. Chill at least 15 minutes for flavors to meld before serving.