Cajun-spiced cod cakes with red pepper sauce and sweetcorn salsa


These fish cakes are lighter than those made with potato, which really lets the flavour of the Cajun spice mix come through. They’re served with a bright sweetcorn salsa and roasted red pepper sauce.

First published in 2023




Sweetcorn salsa

Roasted red pepper sauce

To garnish



Mix all the ingredients for the cod cakes together and season with salt and pepper


Shape into eight fish cakes and transfer to the fridge for 30 minutes to firm up


Preheat a grill or char the red and orange peppers over a naked flame, then skin and remove the stalks and seeds. Do the same for the chillies for garnish


Combine all the ingredients for the red pepper sauce (including the roasted red pepper) in a blender and whizz to a sauce. Season to taste


Finely chop the orange pepper and combine with all the other ingredients for the sweetcorn salsa and season to taste


Fry the fishcakes for a few minutes on each side until cooked through


Top the fishcakes with the red pepper sauce and sweetcorn salsa to serve

First published in 2023

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