1. Heat olive oil over medium heat in a sauce pan. Add red bell peppers and sautee for 4 to 5 minutes, tossing occasionally. Remove from heat and allow to cool.

2. In a mixing bowl, combine all ingredients (including cooked red bell peppers). Mix to combine. Portion product into 3-ounce sections (recipe should yield eight 3-ounce portions). Roll portions into balls, flatten into pucks and set aside.

3. In two separate bowls, combine flour with a pinch of salt & pepper and Panko bread crumbs in another. In a small bowl, combine and blend the 3 eggs to create an egg wash.

4. Place a pork puck into the flower mixture to coat and shake off any excess flour. Dip the cake into the egg wash, then directly into the Panko crumbs. Make sure the puck is completely coated. Repeat this process for all remaining pucks.

5. Place 2 pucks into a hot oil fryer set at 350 degrees and cook until golden brown (approximately 2 minutes).

6. Place a mound of Carolina Slaw (recipe follows) onto a plate.

7. Lean 2 pork pucks against the mound of slaw and drizzle with BBQ Remoulade Sauce (recipe follows). Refer to picture for presentation.

CAROLINA SLAW

1. Combine cabbage, peppers, carrots, and onion in a large mixing bowl.

2. In a separate mixing bowl, combine all other ingredients and stir to create a dressing. Pour the dressing over the contents of the other bowl and stir to combine. Refrigerate until cold.