Cajun Fish Cakes with Roasted Red Pepper Salsa and Salad

Dice the fish into small pieces. Approximately 1cm in size.

In a large bowl lightly whisk the egg.

Finely chop the basil. Separate 1 tablespoon for fishcake mix, save the rest for the salsa.

Grate the Parmesan cheese.

To the bowl add the diced fish, Parmesan, mayonnaise, coconut flour, mustard, Worcestershire sauce, Cajun seasoning and fresh basil.

Stir well until fully mixed.

Cover and set aside whilst preparing the salsa.

Mince the garlic.

Dice the onion and roasted red pepper.

In a small bowl combine the peppers, basil, garlic, onion, lemon juice and 1/2 the olive oil.

Stir well to mix.

Heat the remaining oil in a non stick sauce pan over medium high heat until shimmering.

Form the fish mixture into patties, approximately 2-3 inches in diameter.

Fry the patties turning gently with a spatula, until golden brown on the outside and cooked through. Approximately 2-3 minutes per side,

Remove from heat and transfer to a plate.

Serve with a side of mixed leaves and top with the salsa.