Hoki Cajun Fish Cake

Recipe Ingredients

1 lb	454g / 16oz	Skinless New Zealand hoki fillets
1 lb	454g / 16oz	Sweet potato - peeled, cooked
		Salt - to taste
2		Egg yolks
6		Spring onions - finely chopped
2 tablespoons	30ml	Chopped coriander
1		Green chilli - seeded, and
		Finely chopped
		Freshly-ground black pepper - to taste
		Seasoned flour
2		Egg whites - lightly beaten with
1		Egg
2 cups	292g / 10oz	Dry breadcrumbs
1 tablespoon	15ml	Cajun spices - (to 2 tbspns) - to taste
		Oil - for frying

Recipe Instructions

Microwave the hoki on full power for 4 minutes or foil bake in a moderately-hot oven 400 degrees for 20 minutes. Cool, drain and flake. Mash the sweet potato and add hoki, egg yolks, onions, coriander and chilli. Mix well and season to taste with salt and pepper.

Form roughly into bite-size cakes -- the mixture is quite soft and holds together well. Dip first in seasoned flour, then in egg mix and finally into the breadcrumbs mixed with Cajun spices. Fry in batches in hot oil until crisp and golden brown. Drain on kitchen paper and keep warm. Serve with a spicy Mexican tomato salsa.

This recipe yields 4 servings.

Approximate calories per serving: 480

Description:

"Bite sized fishy morsels flavoured with Cajun spices, ideal to serve

with drinks or as a starter."

Source:
New Zealand Seafoods

Rating

Average rating:

2 (1 votes)

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