Prep Time: 0 mins
Total Time: 0 mins
Yield: 1batch
About This Recipe
“Had lunch a friends place to day and this is what she served.Very tasty.SPICY FISH CAKES”
Ingredients
3spring onions
1/2 red capsicum
2potatoes, cold, cooked
1teaspooncreole seasoning
375gfish fillets
2eggs
1tablespoonflour
1teaspoonsalt
1/4 cupparsley, chopped
1/4 cupoil
1tablespoonbutter
Directions
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.
New Zealand.
Reviews
“Will make again , thank you.”
“Very nice!Used leftover swordfish.Made per recipe, except used roasted red pepper instead of fresh.Tasty!”