Ingredients

• 1 lb idaho potato, peeled and cut into 2 inch dice
• 1/2 cup canola oil
• 1 tablespoon canola oil
• 1 large onion, minced
• 1 1/2 teaspoons garlic, minced (3 cloves)
• 1/4 cup celery, thinly sliced
• 2 teaspoons cajun spices
• 1 tablespoon dried Italian herb seasoning
• 1 lb fish fillet, assorted, cooked and flaked
• 1/4 lb shrimp, cooked (size ( small)
• 1/4 lb bay scallop (or 1/4 lb sea scallops,)
• 2 cups fresh parsley, chopped and divided
• 4 cups breadcrumbs, dried and divided
• 2 teaspoons salt (to taste)
• 1 teaspoon pepper, freshly ground
• 1/8 cup szechwan chili sauce
• 2 teaspoons lemon juice

Instructions

1. 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.

2. Preheat oven to 375°F 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.

3. 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.

4. Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.

5. 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 cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.

6. Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.