Chicken Croquettes with Creole Sauce

The other day I tried a new recipe for a slow cooker chicken dish, and it was less than impressive. In fact, it had absolutely no taste at all. I had put two nice, large, beautiful chicken breasts into the crockpot when I made the dish, and wondered what I was going to do with them now. Sure, I could make chicken salad, but that just seemed so “been there, done that.” So, like I do, I started rummaging around on the Internet and stumbled upon a Chicken Croquette with Creole Sauce recipe by Paula Deen. Hers didn’t look like they were going to be flavorful enough for me, so I adapted the recipe, and let me tell you, these are sensational! I made mini chicken croquettes to serve on top of salad, medium-sized chicken croquettes to serve in a trio as a main dish, and burger-sized patties to serve as a sandwich. (I also put some into the freezer for later.) They are delicious no matter how you serve them, and I really do believe that this is my new favorite sandwich. Whatever you choose to do, do choose to make these.

Chicken Croquettes with Creole Sauce
Adapted from Paula Deen

4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/3 cup minced Melissa’s shallots
1 tablespoon chopped, seeded jalapeño*
2 cups chopped, cooked chicken
1 cup Panko breadcrumbs
¼ cup chopped, fresh chives
½ cup mayonnaise
1 extra large egg
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon Creole seasoning

In a 9” sauté pan, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, shallots, and jalapeño, and cook until tender, about five minutes.

In a large bowl, combine the chicken, Panko, red bell pepper mixture, and chopped chives. Set aside.

In a small bowl, combine mayonnaise, egg, mustard, Worcestershire, salt, and Creole seasoning. Add to the chicken mixture, folding gently to combine. Form the mixture into 10 patties (or mini patties, or large burger-sized patties). In a 12” skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the chicken cakes until browned, 3 to 5 minutes per side, and serve with Creole Sauce (recipe below).

Creole Sauce

1 clove garlic, minced
½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon Creole seasoning

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

*If you like the taste of jalapeño, but don’t like the heat, par boil your fresh jalapeños for 2 to 3 minutes, plunge into cold water, and then use.

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