Spiced fish cakes with rice and bean salad

Method

1. Bring a medium pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender. Turn off the heat, drain, tip back into the pan to steam dry for 5 minutes, then mash.
2. Meanwhile, add 1 tbsp of the oil to a large frying pan over a medium heat. Fry the fish, skin side down, for about 4 minutes, then turn and cook for 2 minutes or until just cooked through. Peel off and discard the skin, then flake the fish into the mash. Add 1 tsp jerk seasoning, most of the spring onions and 1 tbsp flour. Season and mix well.
3. Mix the 30g flour, remaining jerk seasoning and chilli powder on a plate. Divide the fish mix into 8, roll each in the flour mix, then shape into fishcakes.
4. Heat 1 tbsp more oil in a large frying pan over a medium heat, then cook the fishcakes in batches for 5-6 minutes on each side until golden and crisp, adding more oil as needed.
5. Meanwhile, mix the rice, beans, lime zest and juice and coriander/watercress, then season well. Serve the salad with the fishcakes, adding an extra sprinkle of chilli powder if you like.