To make Chicken Cakes: In a skillet over medium heat, melt butter. Add chopped pepper, onion and garlic to skillet and cook until vegetables are tender, 4 or 5 minutes.
Combine cooked vegetables with chicken mayonnaise, mustard, Cajun seasoning, panko bread crumbs, and egg.
Form chicken mixture into 8 patties.
Heat olive oil in skillet, cook cakes for 3 minutes on each side. (May need to do this in batches depending on the size of your skillet). Drain on paper towels. Serve immediately with remoulade sauce.
To make Remoulade Sauce: combine mayonnaise, mustard, Cajun seasoning and lemon juice. Refrigerate until ready to serve.