|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
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
This campaign was originally produced in the framework of a programme co-financed by the European Union