Chicken Cakes And Remoulade Sauce

INGREDIENTS

Chicken cakes:

2 tbsp

olive oil, plus add'l for frying

1/4 cup

red pepper, finely diced

1/4 cup

yellow pepper, finely diced

1/4 cup

green onions, finely diced

2 cloves

garlic, finely minced [more or less to your taste]

salt and black pepper

[12 oz] cans fully cooked white meat chicken or 3 cups poached chicken, chopped

large eggs, slightly beaten

1/3 cup

mayonnaise

1 tbsp

lemon juice

1 tbsp

Italian parsley, chopped

1 tbsp

Dijon mustard

1 1/2 tsp

creole or old bay seasoning

1 tsp

dried tarragon

2 cups

panko breadcrumbs, divided

Remoulade sauce (See Cook's note)