Cajun Seafood Cakes

Ingredients

• 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

Directions

1. 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. 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. 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. 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. 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. 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 Recipe #373985.