Chicken Croquettes with Creole Sauce (American South)

Although crisp and creamy croquettes are made throughout much of Spain, the Southern States have there own way of serving up these delicious appetizers.

Chicken Croquettes:
4 Tbsp. butter, divided
⅓ cup red bell pepper, minced
⅓ cup celery, minced
⅓ cup onion, minced
3 cups chicken, cooked and chopped
1½ cups panko breadcrumbs
½ cup mayonnaise
2 large eggs, lightly beaten
2 Tbsp. + 1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

Creole Sauce:
1 clove garlic, minced
½ cup sour cream
1 Tbsp. lemon juice, freshly squeezed
½ tsp. Creole seasoning

In a small skillet, melt 2 Tbsp. butter over medium heat. Add the red bell pepper, celery, and onions and cook until tender, 5 minutes.

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

In a small bowl, combine the mayonnaise, eggs, 2 Tbsp. mustard, Worcestershire sauce, and seasoned salt. Add to the chicken mixture, tossing gently to combine. Form the mixture into 10 patties.

In a large skillet, melt the remaining 2 Tbsp. butter over medium heat. Cook the chicken cakes until browned, 3-5 minutes per side. Serve with Creole Sauce.

Make the Creole Sauce:
In a small bowl, combine the garlic, sour cream, lemon juice and seasoning. Cover and chill.

Makes 4-6 servings.