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 bunch spring onions; a pinch mild chilli powder; 1 tsp (3g) dried mixed herbs; 1 free range eggs; 40g plain flour; 2 tbsp (30ml) vegetable oil; 3 salad tomatoes

Mexican & Caribbean40 mins£0.85 a portionFreezes well

Ingredients

Serves 4

Frozen white fish fillets400g
White potatoes600g
Spring onions1 bunch
Mild chilli powderstore cupboarda pinch
Dried mixed herbsstore cupboard1 tsp (3g)
Free range eggs1
Plain flour40g
Vegetable oilstore cupboard2 tbsp (30ml)
Salad tomatoes3

Plus salt and pepper. About £3.41 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.

More like this

Plan a week of dinners like this

SupperSmart picks a week of budget meals for your family from 500+ recipes, and writes the shopping list for you.

Plan my week, free

No card needed. Works on your phone or computer.