Potato Cake with Jamaican Jerk Haddock & Prawn Recipe

Cook in:
30 mins
Serves:
4
Cost per Serving:
€4.36
Per Serving %RI
KCALS 354
Protein 28g
Carbs 36g
Sugar 12.5g
Fat 10g
Sat Fat 1g
Fibre 5g
Salt 1.2g

Cook the potatoes until soft in salted boiling water, 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 Rooster or Maris Piper potatoes, 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

For the fishcake 300g Rooster or Maris Piper potatoes, 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

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