Marinara Seafood Cakes

12 Ingredients

Number of servings

2/3 cup plain flour
2tablespoons baby capers, rinsed, dried
1 lemon, rind finely grated (and 2 tbs juice)
500grams baby wash potatoes
1/2 cup aioli (to serve)
500grams marinara seafood mix (available from the seafood counter)
1/3 cup olive oil
3 eggs
2 cup panko breadcrumbs
1tablespoons dill, finely chopped
120grams leafy salad mix (to serve)
1 lemon, cut into wedges (to serve)

Nutrition per serving

44% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Cook potatoes in the microwave following packet directions until tender. Transfer to a large bowl and roughly mash. Finely chop marinara mix and add to potato with 1/3 cup flour, 1 egg, dill, lemon rind and juice. Chop half of the capers and stir into mixture. Season with sea salt and freshly ground black pepper. Stir well to combine. Form 1/2-cup quantities of mixture into patties and place on a large tray.

Step 2 of 3

Place the breadcrumbs in a bowl. Whisk the remaining 2 eggs in a shallow dish. Lightly coat the seafood cakes with the remaining 1/3 cup flour, then dip into egg and coat with breadcrumbs. Place on a tray.

Step 3 of 3

Heat half of the oil in a large non-stick frying pan over medium heat. Add the remaining capers and cook for 3 minutes or until they burst into flowers. Transfer to a plate lined with paper towel. Cook seafood cakes, in batches, for 4 minutes each side or until golden and cooked through. Transfer to a tray and cover to keep warm. Top with caper flowers. Serve with aioli, lemon wedges and green salad.