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.
Ingredients
Metric
Imperial
- 300g of cod, skin removed and finely chopped
- 2 spring onions, very finely sliced
- 25g of breadcrumbs
- 3 garlic cloves, crushed
- 1 handful of coriander leaves, and stalks, very finely chopped
- 1 handful of parsley leaves, very finely chopped
- 1 tbsp of Cajun spice mix
- 1 Freshlay Farms Golden Yolker® egg, beaten
- salt
- freshly ground black pepper
Sweetcorn salsa
- 1 bell pepper, orange
- 1 red chilli, very finely chopped
- 285g of tinned sweetcorn, drained
- 1 dash of lime juice
- 1 handful of coriander leaves, finely chopped
Roasted red pepper sauce
- 1 red bell pepper
- 150g of natural yoghurt
- 1 tsp Cajun spice mix
- 1 handful of fronds of fresh dill, chopped
- 1 dash of lime juice
- 1 garlic clove, chopped
To garnish
- 4 chillies
- fronds of fresh dill, to garnish
Method
Mix all the ingredients for the cod cakes together and season with salt and pepper
- 300g of cod, skin removed and finely chopped
- 2 spring onions, very finely sliced
- 25g of breadcrumbs
- 3 garlic cloves, crushed
- 1 handful of coriander leaves, and stalks, very finely chopped
- 1 handful of parsley leaves, very finely chopped
- 1 tbsp of Cajun spice mix
- 1 Freshlay Farms Golden Yolker® egg, beaten
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
- 1 bell pepper, orange
- 1 red bell pepper
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
- 150g of natural yoghurt
- 1 tsp Cajun spice mix
- 1 handful of fronds of fresh dill, chopped
- 1 dash of lime juice
- 1 garlic clove, chopped
Finely chop the orange pepper and combine with all the other ingredients for the sweetcorn salsa and season to taste
- 1 red chilli, very finely chopped
- 285g of tinned sweetcorn, drained
- 1 dash of lime juice
- 1 handful of coriander leaves, finely chopped
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
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