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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 447kcals Calories
- 10.2g (1.6g saturated) Fat
- 29.5g Protein
- 55g carbs (3g sugars) Carbs
- 9g Fibre
- 0.6g Salt
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