Caribbean-style fish cakes with salad

Name: Caribbean-style fish cakes with salad
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican & Caribbean
Ingredients: 400g Frozen white fish fillets; 600g White potatoes; 1 Spring onions (bunch); 2g Mild chilli powder; 3g Dried mixed herbs; 1 Free range eggs (15 pack); 40g Plain flour; 30ml Vegetable oil; 3 Salad tomatoes (6 pack)

Mexican & Caribbean40 mins£0.97 a portionFreezes well

Ingredients

Serves 4

Frozen white fish fillets400g
White potatoes600g
Spring onions (bunch)1
Mild chilli powderstore cupboard2g
Dried mixed herbsstore cupboard3g
Free range eggs (15 pack)1
Plain flour40g
Vegetable oilstore cupboard30ml
Salad tomatoes (6 pack)3

Plus salt and pepper. About £3.87 for the amounts used.

Method

1
Boil 600g peeled potatoes for 15-20 minutes, drain and mash. Poach the 400g fish (defrosted if frozen) for 6 minutes, then flake.
2
Mix the fish and mash with sliced spring onions, a pinch of chilli powder, 1 tsp mixed herbs and 1 beaten egg. Season.
3
Shape into 8 cakes, dust with 40g flour and fry in 2 tbsp oil for 4 minutes on each side until golden.
4
Serve with 3 sliced tomatoes.

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