Ackee and Smoked Mackerel Fritters with Mango Lime Relish

Prepare the rice ingredients

Rinse the rice in a sieve until the water runs mostly clear. Drain and rinse the kidney beans. Set both aside.

Timer available in cooking mode · 5 min

Make the relish

Combine the mango, cucumber, red onion and coriander in a bowl. Add the juice of 2 limes and a pinch of salt. Toss gently and leave at room temperature while you cook; it will become juicy and sharp.

Timer available in cooking mode · 5 min

Mix the fritters

Put the drained ackee in a large bowl and lightly crush about half with a fork, leaving some pieces intact. Fold in the flaked mackerel, eggs, rice flour, spring onions, thyme, allspice, chilli, lime zest and black pepper. Rest for 5 minutes so the flour hydrates. The mixture should hold when pressed; add 1 tablespoon more rice flour if it seems wet.

Timer available in cooking mode · 5 min

Cook the coconut rice

Place the rice, coconut milk, water, thyme and salt in a medium saucepan. Bring to the boil, then cover, reduce to the lowest heat and cook until the liquid is absorbed and the rice is tender.

Timer available in cooking mode · 12 min

Steam and finish the rice

Remove the pan from the heat and leave covered for 5 minutes. Fluff with a fork, then gently fold through the kidney beans. Cover again to keep warm.

Timer available in cooking mode · 5 min

Shape the fritters

While the rice cooks, divide the ackee mixture into 12 portions and gently shape into thick patties, about 6 cm wide. Do not compress them too firmly or the centres will become dense.

Timer available in cooking mode · 4 min

Shallow-fry the fritters

Heat the oil in a large non-stick frying pan over medium heat until a small crumb of mixture sizzles steadily. Fry the fritters in two batches, leaving space between them. Cook for 3 to 4 minutes on the first side until deeply golden and crisp, turn carefully, then cook for 3 to 4 minutes more. Transfer to a warm plate; add a little more oil only if the pan looks dry.

Timer available in cooking mode · 15 min

Serve

Spoon the coconut kidney-bean rice onto four plates. Add three fritters to each plate and pile the mango-cucumber lime relish alongside, including its juices. Serve straight away while the fritter edges are crisp.