|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
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
Try this Cheese and Vegetable Potato Bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?