Spicy fishcakes with black-eyed pea salsa

Method

1. For the black-eyed pea salsa: combine the sweetcorn, black-eyed peas, celery, onions, peppers, carrots, olive oil, salt, lemon juice, Cajun seasoning and coriander in a large bowl. if you have time, leave it for an hour to allow the flavours to mingle, stirring the vegetables occasionally to coat the vegetables fully.

2. For the fishcakes: cook the potatoes in boiling salted water until tender, drain returning the cooking water to the pan, and mash thoroughly.

3. Cut the catfish into small pieces, place in the potato water, cover the pan and leave for 3 minutes to poach. Drain off the water and leave the fish to cool.

4. Once cool, add to the mash along with the onion, coriander, 1 teaspoon of the Cajun seasoning, mustard, salt and pepper and gently stir together. Mix the cornmeal, remaining Cajun seasoning and flour together on a shallow plate and season with salt and pepper.

5. With floured hands shape the fish mixture into medium sized patties, then coat them in the cornmeal mixture.

6. Coat the base of a frying pan with oil over a medium heat Add the fishcakes to the hot oil and fry gently for 3-5 minutes on each side until they form a golden crust.

Cook's note: if you cannot get hold of catfish or pengasius, use salmon or a fish of your choice.

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Ingredients

For the black eyed pea salsa

2 x 325g cans of Sweetcorn, drained
1 x 400g can black-eyed peas
125g Celery, finely diced
125g Onions, finely diced
125g mixed Peppers, finely diced
125g Carrots, finely diced
50ml Olive oil
1/2 tsp Salt
1 lemon, juice only
1 pinch Cajun seasoning
bunch Coriander, chopped

For the fishcakes

4 Potatoes, (about 750g), peeled and cut into chunks
300g catfish fillets, or pengasius, skinned
1 onion, finely chopped
1 handful fresh Coriander, chopped
2 tsp Cajun seasoning
2 tbsp mild American mustard
100g cornmeal
50g plain flour
vegetable oil, for frying

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