Instructions: 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. Garnish, if desired.

This recipe yields 4 servings.

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

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