Smoky fishcakes with oat crumb

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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'.

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• 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!

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• 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!

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• 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.

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• soraya

  01 August 2008

  soraya commented on this recipe

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

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• 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

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• Kathryn

  08 March 2009

  Kathryn rated and commented on this recipe

  

  Excellent recipe, a perfect ratio of fish to potato and the crumb gave a very professional finish. I didn't have any tartar sauce so improvised with salad cream and added some capers and 2 finely chopped piri piri peppers which gave them a nice kick.

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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

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Difficulty and servings

Serves 2

Preparation 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

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