Spiced fish cakes with rice and bean salad
- October 2021
- Serves 4
- Hands-on time 20 min
For a quick, healthy fish supper with a difference, try our jerk-spiced fish cakes served with a filling rice and kidney bean salad.
Put more fire in your belly with our recipe for jerk chicken with coconut rice and peas.
- 10.2g (1.6g saturated)
- 55g carbs (3g sugars)
- 400g floury potatoes (such as maris piper), cut into small chunks
- 3 tbsp olive oil
- 450g sustainable white fish (such as coley or hake), skin-on if possible
- 3 tsp jerk seasoning
- 4 spring onions, thinly sliced
- 1 tbsp plain flour, plus 30g
- ¼-1 tsp chilli powder (to taste)
- 250g cooked rice of your choice
- 400g tin kidney beans, rinsed
- Grated zest and juice 2 limes
- Small bunch coriander, leaves and stalks roughly chopped, or 40g watercress
- Bring a medium pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender. Turn off the heat, drain, tip back into the pan to steam dry for 5 minutes, then mash.
- Meanwhile, add 1 tbsp of the oil to a large frying pan over a medium heat. Fry the fish, skin side down, for about 4 minutes, then turn and cook for 2 minutes or until just cooked through. Peel off and discard the skin, then flake the fish into the mash. Add 1 tsp jerk seasoning, most of the spring onions and 1 tbsp flour. Season and mix well.
- Mix the 30g flour, remaining jerk seasoning and chilli powder on a plate. Divide the fish mix into 8, roll each in the flour mix, then shape into fishcakes.
- Heat 1 tbsp more oil in a large frying pan over a medium heat, then cook the fishcakes in batches for 5-6 minutes on each side until golden and crisp, adding more oil as needed.
- Meanwhile, mix the rice, beans, lime zest and juice and coriander/watercress, then season well. Serve the salad with the fishcakes, adding an extra sprinkle of chilli powder if you like.
Easy swaps: Use gluten-free flour or cornflour for dusting if you’re cooking for a gluten-free diet.
Jerk is a style of cooking native to Jamaica as well as the name of the spice blend used in it. Key ingredients include allspice, thyme, cloves and scotch bonnet chillies. Use it to flavour chicken, lamb, goat – and these fishcakes.
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