Cajun-Spiced Cod Cakes with Red Pepper Sauce and Sweetcorn Salsa Recipe - Great British Chefs

Ingredients

• 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
• 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
• 1 red bell pepper
• 150g of natural yoghurt
• 1 tsp Cajun spice mix
• 1 handful of fronds of fresh dill, chopped
• 1 garlic clove, chopped
• 4 chillies
• fronds of fresh dill, to garnish