Cajun Seafood Cakes

---

Any fish variety will work well in this recipe. the fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about 10 minutes, until opaque and cooked through. you may substitute canned tuna or splurge with fresh crab in this recipe. if you prefer, make these cakes without shellfish. try one on a bun with creole remoulade sauce recipe #373985 or resting against a bed of paste with marinara sauce. found recipe in, the whole foods market cookbook.""

---

Steps

---

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.

---

Preheat oven to 375f 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.

---

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.

---

Using an 8 oz scoop as a measure , form the mixture into 10 slightly flattened cakes.

---

Dredge eash in the bread crumb mixture , gently pressing the crumbs onto the outside of the cakes.

---

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 .

---

Ingredients

---

idaho potato, canola oil, onion, garlic, celery, cajun spices, dried italian herb seasoning, fish fillet, shrimp, bay scallop, fresh parsley, breadcrumbs, salt, pepper, szechwan chili sauce, lemon juice