|Sat Fat 1g|
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.
For the fishcake
300g Smooth potatoes (such as Desiree), peeled and diced
150g baby prawns
3 spring onions, finely chopped
2tsp Jerk seasoning
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
1tbsp fresh chopped coriander
Serve with crisp green salad
Sweet and spicy Lamb & Potato Filled Squash
This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
This campaign was originally produced in the framework of a programme co-financed by the European Union