Chicken Cakes with Creole Sauce
Source: Southern Living

To get a head start, refrigerate the shaped cakes overnight, and pan-fry them right before dinner.

2 tablespoons butter or margarine
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
Creole Sauce (recipe below)
Garnish: chopped fresh parsley

Melt butter in a large nonstick skillet over medium heat.
Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties.

Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels.

Repeat procedure with remaining 2 tablespoons oil and patties. Serve immediately with Creole Sauce. Garnish, if desired. Yield: 4
servings

Creole Sauce

This original recipe called for 1 cup mayonnaise. We tastefully substituted 1/2 cup light mayonnaise and 1/2 cup yogurt.
This recipe goes with Chicken Cakes with Creole Sauce

1/2 cup light mayonnaise
1/2 cup plain nonfat yogurt
3 green onions, minced
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper

Stir together all ingredients until blended.

Yield: Makes 1 1/4 cups (serving size: 2 tablespoons)