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#10886
SPICY FISH CAKES
Ingredients
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3 spring onions
1/2 red capsicum
2 cold cooked potatoes
1 tsp. Creole seasoning
375 g fish fillets
2 eggs
1 tbsp. flour
1 tsp. salt
1/4 cup chopped parsley
1/4 cup oil
1 tbsp. butter
Procedure
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Slice onions finely. Chop the flesh of the capsicum finely. Cut the potatoes into 1cm cubes. Place all into a bowl with the Creole seasoning. Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley. Heat frypan and add oil and butter. Cook 1 tbsp. of the mixture, turning to brown both sides. Place fritters on absorbent paper. Serve with corn salsa, relish or a fruit chutney.
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