Prep Time: 0 mins
Total Time: 0 mins
About This Recipe
“Had lunch a friends place to day and this is what she served.Very tasty.SPICY FISH CAKES”
1/2 red capsicum
2potatoes, cold, cooked
1/4 cupparsley, chopped
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 Tbs of the mixture, turning to brown both sides.
Place fritters on absorbent paper.
Serve with Corn Salsa, relish or a fruit chutney.
Cheers,Doreen Doreen Randal,Wanganui.
“Will make again , thank you.”
“Very nice!Used leftover swordfish.Made per recipe, except used roasted red pepper instead of fresh.Tasty!”