Fish Cakes El Cajon
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 3 medium russet potatoes
- 4 ounces packages coleslaw mix
- 2 small frozen fish cakes (I like Gorton's Cajun Blackened flavor)
- dried red chili pepper flakes
- cajun creole seasoning
directions
- Cut unpeeled potatoes into a large dice.
- Boil potatoes and slaw mix for about 30 minutes.
- Meanwhile, nuke the fish cakes just under the time specified on the package.
- You are going to cook them some more.
- With a masher, smush the potatoes and slaw mixture together until they make a uniform consistency.
- Flake the fish and add it to the potato mixture.
- Add the chili and any other spice you might like to try.
- This recipe is flexible.
- Form into serving sized patties.
- Coat with Creole seasoning to taste.
- Saute in a small amount of oil until they have a brown, crusty surface.
- Enjoy!
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RECIPE SUBMITTED BY
Clifford Boren
La Mesa, 43
We live in La Mesa, CA. I am a retired English teacher, 36 years in San Diego Unified School District. Hobbies: shooting, reading, woodworking, crosswords. Currently, Barbara and I are Retired Senior Volunteer Patrol Officers with the El Cajon Police Department. Barb also volunteers at an El Cajon elementary school.