Creole-Style African Fish Patties with Pontchartrain Sauce

Ingredients

The fish patties

• ⅔ lb yellow potatoes
• 1 tbsp olive oil
• 1 lb fresh flounder
• ¼ cup white onion, chopped
• ¼ cup celery, chopped
• ¼ cup green bell pepper, chopped
• 1 cup Panko breadcrumbs
• ½ cup all-purpose flour
• 4 tsp Creole seasoning, divided
• 1 large organic egg
• ¼ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp red cayenne pepper
• 1 tsp basil flakes
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp black pepper

The Pontchartrain sauce

• 2 tbsp butter
• 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• ¼ cup white onion, finely chopped
• ¼ cup celery, finely chopped
• 1 cup kosher seafood stock
• 1 cup heavy cream
• 1 tbsp hot sauce
• 1 tsp lemon juice
• 1 tsp ground cumin
• 1½ tsp coriander
• ½ tsp turmeric
• 1 tsp ground allspice
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp harissa
• ½ tsp sea salt
• ½ tsp black pepper
• ⅓ cup grated parmesan cheese

Instructions

Nutrition Facts (estimated)