Cajun Seafood Cakes

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READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb idaho potato, peeled and cut into 2 inch dice
  • 12
  • 1
    tablespoon canola oil
  • 1
    large onion, minced
  • 1 12
    teaspoons garlic, minced (3 cloves)
  • 14
    cup celery, thinly sliced
  • 2
    teaspoons cajun spices
  • 1
    tablespoon dried Italian herb seasoning
  • 1
    lb fish fillet, assorted, cooked and flaked
  • 14
    lb shrimp, cooked (size ( small)
  • 14
    lb bay scallop (or 1/4 lb sea scallops,)
  • 2
    cups fresh parsley, chopped and divided
  • 4
    cups breadcrumbs, dried and divided
  • 2
    teaspoons salt (to taste)
  • 1
    teaspoon pepper, freshly ground
  • 18
    cup szechwan chili sauce
  • 2
    teaspoons lemon juice
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DIRECTIONS

  • Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
  • Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.
  • Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.
  • Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.
  • Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.
  • Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.
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