Jamaican Jerk Haddock, Prawn and Potato Cakes Recipe
- Cook in:
- 30 mins
- Serves:
- 4
- Cost per Serving:
- £3.10
| Per Serving | %RI |
|---|---|
| KCALS 354 | |
| Protein 28g | |
| Carbs 36g | |
| Sugar 12.5g | |
| Fat 10g | |
| Sat Fat 1g | |
| Fibre 5g | |
| Salt 1.2g |
Method
Cook the potatoes until soft in salted boiling, drain, mash and spread out over a tray to cool as quickly as possible.
Place the milk in a medium saucepan and cook the haddock for about 5 minutes, drain and cool.
Place the potatoes into a mixing bowl, flake in the haddock add the prawns, spring onions, jerk seasoning and breadcrumbs and mix well. Divide the mixture into 4 large fishcakes. Pop into the fridge while you make the salsa. Fry the fishcakes on both sides until golden and crisp. Keep them warm.
For the salsa simply add all the chopped ingredients into a bowl, add the lime juice and honey and mix well.
Fry the fishcakes on both sides until golden and crisp.
Serve the fish cakes with the mango salsa and crisp green salad.
Ingredients
For the fishcake
300g Smooth potatoes (such as Desiree), peeled and diced
400g haddock
200ml milk
150g baby prawns
3 spring onions, finely chopped
2tsp Jerk seasoning
50g breadcrumbs
3tbsp sunflower oil for frying
For the salsa
1 mango, peeled and chopped into small cubes
1 red chilli, de-seeded and finely chopped
¼ cucumber, peeled and diced
1 medium red onion, finely chopped
1 red pepper, finely chopped
Juice of 1 lime
1tsp honey
1tbsp fresh chopped coriander
Serve with crisp green salad
