Chicken Cakes with Remoulade Sauce

Chicken Cakes with Remoulade Sauce 8 large or 16 small cakes Chicken Cakes 1/2 red bell pepper, chopped 4 green onions, chopped 1 garlic clove, minced 2 Tbsp butter 3 cups chopped cooked chicken 2 Tbsp mayonnaise 1 Tbsp Dijon mustard 2 tsp Cajun or creole seasoning 3/4 cup Japanese Style Bread Crumbs 1 egg, lightly beaten 4 Tbsp olive oil Remoulade Sauce 1/2 cup mayonnaise 2 Tbsp Dijon mustard 2 tsp Cajun or creole seasoning 1 tsp lemon juice To make Chicken Cakes: In a skillet over medium heat, melt butter. Add chopped pepper, onion and garlic to skillet and cook until vegetables are tender, 4 or 5 minutes. Combine cooked vegetables with chicken mayonnaise, mustard, Cajun seasoning, Kikkoman Panko Japanese Style Bread Crumbs and egg. Form chicken mixture into 8 patties. Heat olive oil in skillet, cook cakes for 3 minutes on each side. (May need to do this in batches depending on the size of your skillet). Drain on paper towels. Serve immediately with remoulade sauce. To make Remoulade Sauce: combine mayonnaise, mustard, Cajun seasoning and lemon juice. Refrigerate until ready to serve.