Cajun Spiced Fishcakes - cooking recipe

Ingredients

1 lb russet potatoes, peeled and cut into chunks
4 tbsp olive oil
1 None red pepper, seeded and thinly sliced
4 None green onions, trimmed and sliced
8 oz cod fillet, cut into chunks
2 tsp Cajun seasoning
1/4 cup pitted black olives
2 tbsp chopped parsley
2 tbsp milk
1 None egg yolk
1 cup fresh breadcrumbs
2 tbsp butter

Preparation

Cook the potatoes in boiling salted water for about 15-20 mins until tender.
Heat 2 tbsp of the olive oil in a large skillet on medium heat. Saute pepper for 3-4 mins. Add onions, cod and Cajun seasoning and cook, stirring occasionally, for a further 3-4 mins until the fish is cooked. Remove from the heat and stir in olives and parsley.
Drain the potatoes and mash until smooth with the milk and egg yolk. Season with salt and black pepper. Gently fold in pepper and fish mixture. Shape into 8 fishcakes. Coat in breadcrumbs.
Heat the butter and remaining 2 tbsp olive oil in the skillet on medium heat. Fry the fishcakes for about 8 mins, turning once, until crisp and golden.