Jerk Haddock, Prawn and Potato Cakes with Mango Salsa

Per Serving

RI%

KCALS

354

Protein

28g

Carbs

36g

Sugar

12.5g

Fat

10g

Sat Fat

Fibre

Salt

1.2g

Prep in:

Cook in:

30 mins.

Serves:

4 Cost per Serving

Potato Type

Ingredients

For the fishcakes:
300g Smooth potatoes (such as Desiree), peeled and diced
200ml milk
400g haddock fillets, skinned
150g peeled prawns
3 spring onions, finely chopped
2 teaspoons prepared Jerk seasoning
50g breadcrumbs
3 tablespoons sunflower oil, for frying

For the salsa:
1 mango, peeled and chopped into small cubes
1 red chilli, deseeded and finely chopped
¼ cucumber, peeled and diced
1 medium red onion, peeled and finely chopped
1 red pepper, deseeded and finely chopped
Juice of 1 lime
1 teaspoon honey
1 teaspoon freshly chopped coriander

Crisp green salad, to serve

Method:

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.