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