Levi Roots' wake-up fishcakes recipe

Details

• Cuisine: Caribbean
• Recipe Type: Breakfast
• Difficulty: Medium
• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.