Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

1 pc Tilapia Crumbled

½ cup sea legs crumbled

3 small Yukon gold (or 1 baker) potatoes, peeled

1 egg

¼ cup onion, grated

1/3 c. all-purpose flour

3/4 tsp. salt

TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt.  Add fish crumbled and mix.   In large skillet over medium heat in hot oil, spoon scant 1/2 cupful’s, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

Black Bean Avocado Salsa with Corn

1 cup corn

TT extra-virgin olive oil

1/2 cup diced tomatoes

½ cup diced avocadoes

½ cup black beans

1/2 medium red onion, diced

TT vinegar

1/2 teaspoon ground cumin

1/4 teaspoon minced garlic

Juice of 1 to 2 limes

TT Hot sauce

TT Mustard

Pinch cayenne pepper      Kosher salt and freshly ground black pepper       TT chopped cilantro

1 scallions, finely chopped

Directions   Mix well and set aside