Cajun Fishcakes and Avocado Salsa

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

Bring colour and flavour to the family table with this delicious seasonal recipe for spicy Cajun Fishcakes and Avocado Salsa

Cajun Fishcakes and Avocado Salsa Recipe

Makes 8

Ingredients:

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

Method:

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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