Ingredients Jump to Instructions ↓

  1. 2 x 325 g cans of sweetcorn , drained

  2. 1 x 400 g can black-eyed beans

  3. 125 g celery , finely diced

  4. 125 g onions , finely diced

  5. 125 g mixed peppers , finely diced

  6. 125 g carrots , finely diced

  7. 50 ml olive oil

  8. 1/2 tsp salt

  9. 1 lemon , juice only

  10. 1 pinches cajun seasoning bunch coriander , chopped

  11. 4 potatoes , (about 750g), peeled and cut into chunks

  12. 300 g catfish fillets , or pengasius, skinned

  13. 1 onion , finely chopped

  14. 1 handfuls fresh coriander , chopped

  15. 2 tsp cajun seasoning

  16. 2 tbsp mild American mustard

  17. 100 g cornmeal

  18. 50 g plain flour vegetable oil , for frying

Instructions Jump to Ingredients ↑

  1. 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.


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