Cajun Seafood Cakes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 lb idaho potato, peeled and cut into 2 inch dice
• 1/2 cup canola oil
• 1 tablespoon canola oil
• 1 large onion, minced
• 1 1/2 teaspoons garlic, minced (3 cloves)
• 1/4 cup celery, thinly sliced
• 2 teaspoons cajun spices
• 1 tablespoon dried italian herb seasoning
• 1 lb fish fillet, assorted, cooked and flaked
• 1/4 lb shrimp, cooked (size ( small)
• 1/4 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
• 1/8 cup szechwan chili sauce
• 2 teaspoons lemon juice

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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 creole remoulade sauce.