Smoky fishcakes with oat crumb

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.
2. Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.
3. Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.

Whole oats

A great source of fibre and renowned for their heart-healthy benefits. Introduce more into your diet by adding handfuls to yogurt for breakfast, stirring into biscuit and cookie mixes, and using in crumble toppings with fruit. Look for rolled and instant oats too, which cook faster and make porridge really creamy

Per serving

600 kcalories, protein 31g, carbohydrate 68g, fat 25 g, saturated fat 3g, fibre 7g, salt 2.41 g

'The oat crumb was unusual - it made a lovely, crunchy coating - and the cakes had a good combination of delicate flavours and a very light texture'.

Latest comments and suggestions

• Dee Dee

  04 June 2008

  Dee Dee rated and commented on this recipe

  

  This was so easy to do and tasted fantastic! I will be doing this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  19 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Fantastic! Really tasty and easy to make. The oat coating gives a lovely crunchy texture. Served with mixed salad, coleslaw and beetroot. Yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angi

  29 July 2008

  Angi rated and commented on this recipe

  

  We thoroughly enjoyed these fish cakes. Easy to make and will definitely do again. I added a little fresh dill for extra flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• soraya

  01 August 2008

  soraya commented on this recipe

  Great recipe, all the family enjoyed it very much. Will definitely do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  30 September 2008

  recipes rated and commented on this recipe

  

  Loved these! I has some smoked haddock that I didn't really know what to do with, so made these, and had clear plates all round. The oats went so well with the smokiness of the fish, although I may try breadcrumbs next time to see if they work as well

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6302/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 400g potatoes , peeled and cut into large chunks
• 175g undyed smoked haddock
• 2 spring onions , finely chopped
• 4 tbsp tartar sauce
• 85g whole oats
• 1 egg , beaten
• 2 tbsp sunflower oil

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 35 mins

Ingredients

• 400g potatoes , peeled and cut into large chunks
• 175g undyed smoked haddock
• 2 spring onions , finely chopped
• 4 tbsp tartar sauce
• 85g whole oats
• 1 egg , beaten
• 2 tbsp sunflower oil

Per serving

600 kcalories, protein 31g, carbohydrate 68g, fat 25 g, saturated fat 3g, fibre 7g, salt 2.41 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.