Chicken Cakes with Creole Sauce

2 tablespoons butter or margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
Creole Sauce
Chopped fresh parsley for garnish

Melt butter in a large nonstick skillet over medium heat. Add bell pepper, onions, and garlic, and saute 3 to 4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining 2 tablespoons oil and patties.

Serve immediately with Creole Sauce.

Makes 4 servings.

NOTE: To get a head start, refrigerate the shaped cakes overnight, and pan fry them right before dinner.