- Cook the potatoes in boiling salted water for 5-10 minutes, or until soft. 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.
- To prepare the salsa, mix all the ingredients together in a large bowl.
- Heat the oil in a large non-stick frying pan and cook the fishcakes on both sides for 3-4 minutes  until golden and crispy.
- Serve the fish cakes with the mango salsa and a crisp green salad.