5 medium-size potatoes, peeled
6 large shrimp
1 tablespoon (15 mL) butter
1/4 cup (50 mL) chopped onion
1/2 small red pepper, finely diced
1 small garlic clove, crushed
1 tablespoon (15 mL) lemon juice
1/4 teaspoon (1 mL) chopped parsley
1/4 teaspoon ( 1 mL) dried or fresh thyme
1/4 teaspoon (1 mL) Cajun seasoning, or to taste
4 ounces (125 g) lobster meat
2 haddock fillets (4 ounces/125 g each)
1/4 cup (50 mL) milk
1 cup (250 mL) flour
2 cups (500 mL) panko bread crumbs (see note)
Boil potatoes until soft; mash, but not too finely. Let cool.
Cut shrimp into medium dice and sauté in melted butter, along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in a colander and let cool.
Chop lobster; drain, and stir into cooled shrimp mixture. Steam or poach haddock fillets. Flake haddock and combine with potato and shrimp mixtures. Cool. Form into patties, using about 1/4 cup (50 mL) mixture for each.
Breading: Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated, then dip into breadcrumbs. Deep fry for about 3 minutes, until browned and crispy. Drain on paper towels and serve. Makes 12 fish cakes, or six servings.
Note: Panko bread crumbs are found where Asian ingredients are sold. They are coarser than regular bread crumbs, giving fried foods a nice, crunchy texture.