Kicked Up Fish Cakes

• 2 2 roughy fillets or 2 fav white fish fillets
• 1 large potato
• 1/2 small onion
• 1 1/4 cups saltine crackers, crushed
• 1 egg, beaten with
• 1 tablespoon water
• salt and pepper, to taste
• 1 teaspoon cajun seasoning (or more)
• 2 teaspoons dried parsley, chopped finely
• 3 tablespoons parmesan cheese

1. Peel and cut up potatoes and fillets.
2. Place in large sauce pan with enough water to cover.
3. Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
4. Chop onion in food processor; add cooled potatoes and fish.
5. Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, 1/4 cup cracker crumbs and spices.
6. Form into patties.
7. Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
8. Dredge patties in crumbs, covering both sides well.
9. Refrigerate on baking sheet for at least 30 minutes to set coating.
10. Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
11. Remove to paper toweling and drain.
12. Keep warm.
13. Repeat if needed with remaining patties. Serve with chili sauce.
14. Will freeze.

potato, onion, saltine crackers, egg, water, salt, cajun seasoning, parsley, parmesan cheese

Taken from www.food.com/recipe/kicked-up-fish-cakes-139493 (may not work)