Yield: 4 servings
|350 grams||Deep Sea Cod fillet; (12oz)|
|1||120 g pack Waitrose Potato Flakes|
|15 grams||Butter; (1/2oz)|
|30 millilitres||Daregal Frozen Coriander; (2tbsp)|
|1||Salad onion; very finely chopped|
|1¼ millilitre||Cayenne pepper; (1/4tsp)|
|Schwartz Cajun Seasoning|
Poach the fish in a little milk or water for 5-6 minutes or until cooked.
Make up potato flakes according to the instructions on the pack, adding the butter and salt. Cool slightly, add coriander, onion and cayenne then stir in the fish and bind with egg yolk.
Sprinkle the Cajun seasoning liberally over the fishcakes and press in lightly.
Heat a little oil and fry fishcakes on both sides for 2-3 minutes or until golden. Drain on kitchen paper and serve with lime wedges and tomato salsa.
Converted by MC_Buster.
NOTES : Deep sea cod, also known as ribaldo, has firm white fillets which are excellent for baking with herbs and spices.
Converted by MM_Buster v2.0l.