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Chicken Cakes with Tangy Remoulade Sauce Recipe

Chicken Cakes with Tangy Remoulade Sauce

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Average Rating:

Total Reviews: 19

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  • on June 12, 2012

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    I needed a sauce for baked chicken breasts so I just made the Tangy Remoulade and am so glad I did! Where I live in Alaska, we don't have a grocery store so I had to improvise a bit. I used regular onion, finely chopped and omitted the eggs, and only had dried parsley. This was so good I'm going to give the recipe to my husband who is the cook/deckhand on the Lady Alaska, I know he and the crew are gonna like it as much as I did. Also I think this would be great on red salmon, going to try that next. Thanks Emeril!

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  • on July 24, 2011

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    Now this romulade sauce as it should be, if you want 1000 Island dressing add ketchup, yuk

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  • on February 11, 2011

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    This is indeed a restaurant quality dish. I tested a small amount before I made the patties and thought they "needed" something so I put in about a tablespoon of capers and that made them perfect. Instead of the Remoulade Sauce, I roast some whole garlic gloves and mixed them with some mayo and stone ground mustard. I serve the patties on top of a spring green salad with a vinegarette and put a dollop of the aioli on the patties. And.....btw.....this dish DOES NOT take 2 hours to prepare; and in fact, you can throw everything in your food processor if hand chopping is prohibitive to you making this dish. It's just too good to pass up.

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  • on May 20, 2010

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    My husband was gonna make this dish until I looked at the receipe. Boy, it took us 2 hrs to prep ALL foods. Unless if you had any leftovers then it will be 10 mins to make/cook.

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  • on July 23, 2009

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    I've made these a few times and they are always a hit - I use whole wheat bread crumbs - once prepared I spray the patties with a little Pam Olive Oil and bake the patties for about 20 minutes @ 350 - I did increase the size to turn this into an entree - served over salad - seriously delicious.

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  • on November 10, 2008

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    Excellent as an appetizer or main dish. These are wonderful and a great way to get my toddler to eat veggies! I recommend using a food processor to chop all your ingredients. You can't tell the difference. I don't care for the Remoulade Sauce. I buy mine at the seafood counter at Kroger's. It is very good.

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  • on February 07, 2008

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    These were delicious! I loved all the flavors and spice. My husband said they were restaurant quality and wants me to fry up a few dozen for him to take to work. Served them on a bed of spring greens with lemon wedges. They would be easy to make ahead and fry up for company at the last minute.

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  • on December 22, 2006

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    Yumola! These were delicious.

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  • on September 25, 2006

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    This recipe is quite good and not hard to make, although my cakes had a tendency to fall apart. There are a lot of strong flavors between the cakes and the remoulade sauce, but we all liked them very well. Thanks!

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  • on September 17, 2006

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    Definitely a keeper!

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