Chicken Cakes

Chicken Cakes 4 tablespoons butter, divided 1/3 cup minced red bell pepper 1/3 cup minced celery 1/4 cup minced onion 3 cups chopped cooked chicken 1 3/4 cups panko, Japanese breadcrumbs 1/2 cup mayonnaise 2 large eggs, lightly beaten 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt In a small skillet, melt 2 tablespoons 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, in batches, if necessary 3 to 5 minutes per side, or until browned.