Cajun Spiced Fishcakes

Name: Cajun Spiced Fishcakes
Ingredients: 1 lb russet potatoes, peeled and cut into chunks; 4 tbsp olive oil; 1 None red pepper, seeded and thinly sliced; 4 None green onions, trimmed and sliced; 8 oz cod fillet, cut into chunks; 2 tsp Cajun seasoning; 1/4 cup pitted black olives; 2 tbsp chopped parsley; 2 tbsp milk; 1 None egg yolk; 1 cup fresh breadcrumbs; 2 tbsp butter

12 ingredients

4 steps

Ingredients

1 lb russet potatoes, peeled and cut into chunks
4 tbsp olive oil
1 None red pepper, seeded and thinly sliced
4 None green onions, trimmed and sliced
8 oz cod fillet, cut into chunks
2 tsp Cajun seasoning
1/4 cup pitted black olives
2 tbsp chopped parsley
2 tbsp milk
1 None egg yolk
1 cup fresh breadcrumbs
2 tbsp butter

Directions

1

Cook the potatoes in boiling salted water for about 15-20 mins until tender.
2

Heat 2 tbsp of the olive oil in a large skillet on medium heat. Saute pepper for 3-4 mins. Add onions, cod and Cajun seasoning and cook, stirring occasionally, for a further 3-4 mins until the fish is cooked. Remove from the heat and stir in olives and parsley.
3

Drain the potatoes and mash until smooth with the milk and egg yolk. Season with salt and black pepper. Gently fold in pepper and fish mixture. Shape into 8 fishcakes. Coat in breadcrumbs.
4

Heat the butter and remaining 2 tbsp olive oil in the skillet on medium heat. Fry the fishcakes for about 8 mins, turning once, until crisp and golden.