Peri - Peri Spiced Fish Cakes with Parsley Potato and Spicy Peas

The fish and green peas go well together. We love them very much.

Ingredients( for 4 person): 4pcs Basa Fillets, 320gr Green Peas, 1tsp Dried Chilli, 2pcs Garlic Cloves, 100ml Mayonnaise, 60gr Panko Breadcrumbs, 2tbsp Peri - Peri Spice Mix, 2pcs Sweet Potato, 6pcs White Potato,10gr Vegetable Stock, Menta and Parsley - if desired.

Peel and chop your sweet potatoes into small bite size pieces. Add to a bowl, then cover the bowl with cling film and put in the microwave for 6 - 8 min, or until the potato are fork tender. Meanwhile cut your white potatoes (skin on) into small bite pieces. Add to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10min or until fork tender, then drain and cool. Pat your Basa fillets dry with kitchen paper, and chop into small bite sized pieces. Once sweet potato is done and cooling, add the chopped Basa with your vegetable stock and half your peri - peri spice mix and 2tbsp flour and mix it all together. Add your panko breadcrumbs to a plate with a generous drizzle of olive oil and pinch of salt and pepper. Divide the fish mixture equally and shape into 1 fish cake per person, then press into the panko breadcrumbs firmly to evenly coat. Heat a large wide based pan with plenty of olive oil over a medium heat. Once hot, add the fish cake in the pan and cook for 12 -15 min or until cooked through. While the fish is cooking, heat a large pan with 2 tbsp olive oil and a knob of butter. Once hot add the chopped parsley and the cooked white potato, season with plenty of salt and everything good mix up. Finally, heat a pot with a knob of butter over medium heat. Once butter is hot add the chopped garlic and your dried chilli and cook for 1 min or until fragrant. Add your green peas and chopped mint with pinch of salt and ground black pepper, and splash of cold water and cook for 10 -13 min, or until the peas is soft.