Chicken Cakes

** Recipe from Angie's BIG Love of Food **

* 2 chicken breast, poached & shredded (2 c. cooked)
* 1 c. panko bread crumbs, processed down in food processor
* 1/3 c. green onion, chopped 
* 1 Tbl. dried parsley
* 8 oz. cream cheese, softened 
* 2 tsp. lemon juice (about 1/2 lemon) with the zest
* 1 tsp. Worcestershire sauce 
* 1 tsp. dijon mustard 
* 1 Tbl. dill relish
* salt & pepper to taste (suggestion 1 tsp. salt & 1/2 tsp. white pepper)
* 1 egg, beaten 
* 2-4 Tbl. olive oil 

In a medium bowl, combine everything but the egg.  (So you can season & taste before the egg goes in.)  Once you are comfortable with the seasoning, add in the egg. If you can make a ball out of the mixture it's perfect & ready to be shaped.  If not, just add a little milk or water to it until it comes together.  Shape in to 8 small patties.  I used a 1/3 c. measure to get them just right.  In a cast iron skillet, over medium heat, cook in oil for 3-5 min. or until they just begin to brown.  Serve with Remoulade sauce (see below).  

Remoulade Sauce

* 1/2 c. mayo
* 1 1/2 tsp. prepared horseradish (or 1 tsp. dry)
* 1 Tbl. stone ground mustard
* 2 sm. garlic cloves, 
* 1 tsp. worcestershire sauce
* 1 tsp. yellow mustard
* 2 tsp. sweet paprika
* 1 tsp. onion powder
* 1 Tbl. honey
* 2 Tbl. water to thin out (add a little at a time until it reaches the consistency you prefer)
* 1/2 tsp. salt & 1/4 tsp. white pepper

Combine and refrigerate for several hours to allow flavors to come together.
Makes about 1/2 c.