|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
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.
This campaign was originally produced in the framework of a programme co-financed by the European Union