SERVES 6-10 fishcakes.
great dinner ideas.
4 potatoes cooked, mashed and cooled
1.5 lbs cooked fish that has been cooled salmon, cod, or any chunky fish. We also like to use crab, shrimp, prawn or any cooked fish you prefer.
3 spring onions chopped.
4 eggs whisked.
2 cups flour.
3 tsp RAGIN CAJUN spice blend.
1 each bell pepper fine dice lightly sautéed and chilled.
1.5 lb Breadcrumbs.
salt & pepper to taste
Enough vegetable oil to fry the fish cakes.
1 cup or mayonnaise.
1/4 cup or 290g finely chopped dill pickle.
3 tbl chopped green onion.
1 tbl drained capers.
1 tbl chopped fresh parsley.
1 tbl tfresh lemon juice.
1 tsp Dijon mustard.
1 tsp Worcestershire sauce.
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.
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Season Fish, Flour and Breadcrumbs with NAJO RAGIN CAJUN SPICE BLEND. In a mixing bowl combine all ingredients apart from Flour, Eggs, Breadcrumbs and oil. Mold into desired fishcake patties and place on a baking sheet.
CHECK OUT MORE RECIPES WITH NAJO CHEF NATHAN DAVIDSON
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