Levi Roots' wake-up fishcakes recipe
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.
Ingredients
- 200 g Floury potatoes (such as King Edwards) peeled and cut into large chunks
- 500 g Skinless white fish fillets, such as cod, haddock or pollock
- 50 g Dry breadcrumbs
- 1 Red chilli, deseeded and finely chopped
- 3 tbsp Fresh coriander, finely chopped
- 3 Spring onions, green parts only, finely chopped
- 1 x 2.5cm (1inch) Piece of fresh root ginger, peeled and grated
- 0.5 Garlic clove, finely chopped
- 1.5 Limes, finely grated rind
- 1 Large egg, beaten
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 7.1 oz Floury potatoes (such as King Edwards) peeled and cut into large chunks
- 17.6 oz Skinless white fish fillets, such as cod, haddock or pollock
- 1.8 oz Dry breadcrumbs
- 1 Red chilli, deseeded and finely chopped
- 3 tbsp Fresh coriander, finely chopped
- 3 Spring onions, green parts only, finely chopped
- 1 x 2.5cm (1inch) Piece of fresh root ginger, peeled and grated
- 0.5 Garlic clove, finely chopped
- 1.5 Limes, finely grated rind
- 1 Large egg, beaten
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 7.1 oz Floury potatoes (such as King Edwards) peeled and cut into large chunks
- 17.6 oz Skinless white fish fillets, such as cod, haddock or pollock
- 1.8 oz Dry breadcrumbs
- 1 Red chilli, deseeded and finely chopped
- 3 tbsp Fresh coriander, finely chopped
- 3 Spring onions, green parts only, finely chopped
- 1 x 2.5cm (1inch) Piece of fresh root ginger, peeled and grated
- 0.5 Garlic clove, finely chopped
- 1.5 Limes, finely grated rind
- 1 Large egg, beaten
- 2 tbsp Lime juice
- 2 tbsp Olive oil
Details
- Cuisine: Caribbean
- Recipe Type: Breakfast
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- 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 (11/2-2in) 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.
Also worth your attention:
More recipes from Levi Roots
Book: Spice it Up!
Publisher: Mitchell Beazley
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