Sweet Piquanté Pepper Fish Cakes with Fresh Herb Salad

What you'll need

• 250g Cooked fish
• 500g Potato, mashed 
• 62.5ml Peppadew® Hot Sweet Piquanté Pepper Relish
• 1 Egg
• 10g Parsley, chopped 
• 10ml Salt
• 10ml Pepper
• 2ml Nutmeg
• 1 Zest and juice of 1 Lemon 
• 50ml Flour for dusting
• 50ml Vegetable oil, for frying

Herb Salad:
2 Bunches spring onions, sliced
2 Cucumbers, diced
½ cup Parsley leaves
½ cup Basil leaves
¼ cup Thyme leaves (pulled off stalks)
¼ cup Chives, chopped roughly
10ml Olive oil
5ml Lemon juice

How you do it

For the herb salad mix ingredients together in a bowl and dress with a little olive oil and lemon juice.

Mix the fish, potato, sweet 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 .Brush the griddle and gently fry the fish cakes until golden. Serve with a fresh green salad.