250 g (8.81 oz) cooked fish of choice
500 g (17.64 oz) potato, mashed
62.5 ml (2.11 oz) Peppadew® Hot Piquanté Pepper Relish
10 ml (2 tsp) parsley, chopped
10 ml (2 tsp) salt
10 ml (2 tsp) pepper
2 ml (2/5 tsp) nutmeg
Zest and juice of 1 Lemon
50 ml (3.3 tbsp) flour for dusting
50 ml (3.3 tbsp) vegetable oil, for frying
2 bunches spring onions, sliced
2 cucumbers, diced
125 ml (½ cup) parsley leaves
125 ml (½ cup) basil leaves
60 ml (¼ cup) thyme leaves (pulled off stalks)
60 ml (¼ cup) chives, chopped roughly
10 ml (2 tsp) olive oil
5ml lemon juice
For the herb salad, mix ingredients together in a bowl and dress with a little olive oil and lemon juice.
For the fish cakes, mix the fish, potato, Peppadew® Hot Piquanté Pepper Relish, parsley, salt, pepper, nutmeg, lemon zest and juice together.
Divide mixture into 8 even pieces and shape into little cakes. Dust with flour.
Fire up your Weber® with a flat griddle or a non-stick pan on medium heat. Brush the griddle with oil and gently fry the fish cakes until golden. Serve with the herb salad.