Ingredients
Scale
- 2 cups chopped leftover breaded fish (from baked or fried)
- 1 cup frozen sweet corn
- 3 green onions, with tops, chopped
- 4 mini sweet peppers, chopped – or 1/2 of a large red or yellow bell pepper, chopped
- 1 – 3 teaspoons chopped jalapeno
- 1 egg
- 1 cup cooked quinoa
- About 1 cup panko or crushed rice chex cereal
- 1 teaspoon Old Bay Seasoning
- For cooking: 2 – 3 Tablespoons avocado oil
Instructions
- In a medium mixing bowl, use a fork to flake and break up the fish. Remove any bones you find. Stir in the rest of the ingredients until well mixed.
- Heat a large frying pan over medium heat and add 1 Tablespoon of avocado oil. Form some of the mixture into patties with your hands and set gently in the pan. Cook until crisp and golden brown on the bottom, then carefully flip with a spatula and cook until the other side is golden brown.
- Remove the cooked corn & fish cakes from the pan to a plate, add a bit more oil to the pan and continue cooking until the cakes are done. Serve hot with your choice of dipping sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 - 3 fish cakes