Jerk Fish Cakes with Citrus Salad

Jerk Fish Cakes with Citrus Salad

An elegant and delicious idea for what to do with left over mashed potatoes! The perfect idea for brunch when you need to impress somebody.


8 oz (250 g) fish fillet (I used cod, but any flaky fish will do)
1/4 cup (60 ml) Saha Jerk Marinade™
2 cups (500 g) cooked mashed potatoes
1/4 cup (120 ml) red onion, thinly sliced
3 tbsp (45 ml) olive oil
1 large orange, segmented plus 3 tbsp (45 ml) reserved juice
5 oz (140 g) assorted baby greens
5 oz (140 g) bread crumbs or panko
4 tbsp (60 ml) canola oil (or whatever you prefer) for frying, divided
salt and pepper to taste


Heat 1 tbsp of the canola oil in a large skillet over high heat. Season your fish with salt and pepper and fry in the oil for 1-2 minutes per side or until fish is slightly firm to the touch and well browned (see photo). Set the cooked fish on paper towel to cool and drain of oil. When cooled, flake the fish into the mashed potatoes and add the Jerk marinade. Gently stir this mixture together unit;l well combined and slightly sticky to the touch.Divid this mixture into six equal portions and flatten into small puck-shaped cakes. Set these aside and, in a large mixing bowl mix the reserved orange juice with the olive oil until well combined. Add the greens, orange segments (follow this link if you need some help segmenting an orange), and sliced red onion. Toss this in the oil and juice mixture until the greens are coated in the dressing. Line the bottom of a large shallow dish with the bread cubs and lightly press the cakes into them so that both sides are evenly coated in bread crumbs. Divide the remaining canola oil in two portions and fry the breaded cakes in batches for 2-3 minutes per side or until golden brown and heated through. Transfer the cakes onto paper towel to remove excess frying oil and then serve alongside the salad.

Serves 6


Write a comment

Comments are moderated