Cajun purists will no doubt be disgusted with today’s recipe. It originated as crabcakes but I found to my horror last night that we have a mountain of tilapia sitting in our freezer (take note grammar lovers – ‘mountain’ is now the plural noun for tilapia).
It’s been in there a good long while so I’m on a mission to defrost and use it up in as many interesting ways as possible.
Which brings me to the fishcakes….
With a few substitutions and a little bit of prayer, these crabcakes became fishcakes and, while they might not be the real Cajun deal, turned out pretty delicious too.
- 2 green onions
- 1 celery stalk
- 1 green bell pepper
- 1tbsp Extra Virgin Olive Oil (EVOO)
- 2 white fish fillets
- 1 egg
- 1 tbsp mayonnaise
- 1tsp yellow mustard
- 1/2 tsp hot sauce
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp black pepper
- 1 cup breadcrumbs (if you are grain free, use a few tbsps of coconut flour until it binds together)
- Season the fish and place on a baking tray with a knob of butter. Bake for 15 minutes at 400. Remove from oven and set aside to cool.
- While the fish is cooking finely chop the celery, onions and green pepper and saute them in EVOO over a medium heat until soft (about five minutes). Remove from heat and let cool.
- Transfer chopped veg to a large mixing bowl and flake in the fish, breaking it up into chunks.
- In a separate bowl whisk together the eggs, spices, mayo, mustard and hot sauce. Add this to the fish and veg mixture. Stir in the breadcrumbs until it begins to come together.
- Grab a handful and shape into a patty about an inch thick. The mixture should make about four. If you have the time, put the cakes in the fridge to chill for about 20 minutes as this will help them set. If not, just proceed straight to cooking and pray they make it.
- Bake in the oven for 20 minutes at 400, turning once.
- 2 tbsps mayonnaise
- 1 tsp hot sauce
- 2 tsps mustard
- 1 tbsp organic plain, full fat yoghurt.
- 2 tbsps dried tarragon
- 1 chopped green onion
- Mix all the above together and chill until needed. It should last in the fridge for up to four days.