Chicken Cakes with Creole Sauce (Day 2)

Makes 4 to 6 servings

4T butter, divided
1/3C Minced red bell pepper
1/3C minced celery
1/4C minced onion
3C chopped cooked chicken (leftover from Savory Baked Chicken)
1 3/4C Panko (Japanese breadcrumbs)
1/2C mayonnaise
2 Large eggs, lightly beaten
2T Dijon mustard
1T Worcestershire sauce
1t seasoned salt
Creole Sauce (recipe follows)

In a small skillet, melt 2T butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture tossing gently to combine. Form mixture into 10 patties.
In a large skillet, melt remaining 2 Tablespoons butter over medium heat. Cook chicken cakes 3 to 5 minutes per side, or until browned. Serve with Creole Sauce.

Creole Sauce
1/2C Mayonnaise
1/2C sour cream
1 clove garlic, minced
1 T prepared mustard
1T fresh lemon juice
1/2 t creole seasoning

In a small bowl, combine all ingredients, Cover and chill.

Serve with: Green Pea Salad (I love this salad)