200g floury potatoes (such as King Edwards), peeled and cut into large chunks
500g skinless white fish fillet, such as cod, haddock orpollock
50g dry breadcrumbs
1 red chilli, deseeded and finely chopped
3 tablespoons finely chopped fresh coriander
3 spring onions, green parts only, finely chopped
2.5cm piece of fresh root ginger, peeled and grated
Half a garlic clove, finely chopped (optional)
Finely grated rind of one-and-a-half limes
1 large egg, beaten
2 tablespoons lime juice
1-2 tablespoons olive oil
4 lime wedges
Mixed leaf salad (optional)
In Jamaica you eat ackee (the national fruit) and saltfish for breakfast, and it really sets you up for the day. This recipe doesn't have ackee, but these zingy fishcakes will give you a morning boost, and they're also good for a bright-and-light lunch or supper dish.
Put the potato chunks into a saucepan of water and bring to the boil, then reduce the heat and simmer for about 10 minutes or until tender. Drain well.
If you have a steamer, steam the fish in it above the simmering water of the potatoes – the fish is cooked when the flesh just flakes when tested with the tip of a knife. Otherwise, while the potatoes are cooking, poach the fish in a saucepan of gently simmering water or milk for about 5 minutes (or cook in a microwave). Leave the fish to cool slightly, and when cool enough to handle, check it for bones and break into rough flakes. Put the breadcrumbs on a plate.
Mash the potatoes and then mix with the chilli, coriander, spring onion greens, ginger, garlic (if using), lime rind and 1 teaspoon salt. Add the beaten egg to the mixture to bind it.
Pour the lime juice over the flaked fish, then sprinkle on a little salt and gently stir it around with your fingers to season the fish well. Gently stir the flaked fish into the potato mixture. Form into 4 fishcakes, about 4-5cm thick. Pat them on both sides with the breadcrumbs, then put on a clean plate, cover loosely and leave in the fridge for 30 minutes to firm up a little.
Heat the oil in a frying pan over a medium-low heat. Add the fishcakes and cook for about 3 minutes on each side until the outside is nicely brown and they are hot all the way through. Serve with lime wedges and, if having them for lunch or supper, a salad.
Taken from 'Spice It Up!' by Levi Roots (Mitchell Beazley, £18.99).Reuse content