Instructions: Microwave the hoki on full power for 4 minutes or foil bake in a moderately-hot oven 400 degrees for 20 minutes. Cool, drain and flake. Mash the sweet potato and add hoki, egg yolks, onions, coriander and chilli. Mix well and season to taste with salt and pepper.

Form roughly into bite-size cakes - the mixture is quite soft and holds together well. Dip first in seasoned flour, then in egg mix and finally into the breadcrumbs mixed with Cajun spices. Fry in batches in hot oil until crisp and golden brown. Drain on kitchen paper and keep warm. Serve with a spicy Mexican tomato salsa.

This recipe yields 4 servings.

Description: "Bite sized fishy morsels flavoured with Cajun spices, ideal to serve with drinks or as a starter."
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