Chicken Cakes with Creole Sauce

1. 4 tablespoons butter, divided
2. 1/3 cup minced red bell pepper
3. 1/3 cup minced celery
4. 1/4 cup minced onion
5. 3 cups chopped cooked chicken
6. 1 3/4 cups panko (Japanese breadcrumbs)
7. 1/2 cup mayonnaise
8. 2 large eggs, lightly beaten
9. 2 tablespoons Dijon mustard
10. 1 tablespoon Worcestershire sauce
11. 1 teaspoon seasoned salt
12. Creole Sauce

Instructions

1. 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.
2. In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
3. 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.
4. 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. Serve with tangy Creole Sauce.

From Paula Deen