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Cajun Fishcakes & Avocado salsa

Bring the colours and flavours of Autumn to the family table with this delicious seasonal recipe for spicy fish cakes.

Cajun Fishcakes & Avocado salsa

Makes 8

4 sebago potatoes (about 750g), peeled and chopped 

400g white-fleshed fish

2 spring onions, sliced

1 cup coriander leaves, chopped 

2 tsp Cajun seasoning

1 tbsp Dijon mustard

plain flour, for dusting

vegetable oil, for shallow-frying

4 white onions, quartered

200g chargrilled capsicum, chopped

2 avocados, peeled and chopped 

2 tbsp lime juice

baby cos, to serve

mayonnaise, to serve

lime wedges, to serve

Place potatoes in a saucepan of salted cold water. Bring to the boil and cook for 15-20 minutes, or until tender. Using a slotted spoon, transfer potatoes to a colander. Add fish to pan and cook for 4 minutes, or until just cooked.

Mash potatoes and flake the cooked fish. Place in a bowl with sliced spring onions, half the coriander, Cajun seasoning, and mustard; season with sea salt and freshly ground black pepper; and gently mix together. Shape mixture into 8 patties and dust with flour. 

Heat oil in a nonstick frying pan over medium heat. Cook quartered white onions for 2 minutes on each side, or until golden. Drain on paper towel and set aside. Add fishcakes to the pan and cook for 3-5 minutes on each side, or until golden. Drain on paper towel. Combine reserved white onions, capsicum, avocado, lime juice, and remaining coriander in a bowl; season with sea salt and freshly ground black pepper. 

Serve fishcakes with avocado salsa, baby cos, mayonnaise, and lime wedges.

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