Smoky fishcakes with oat crumb

Smoky fishcakes with oat crumb

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins Plus 20 mins chilling

Skill level

Easy

Servings

Serves 2

Give your fish cakes an extra crunch with this oaty recipe

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
600
protein
31g
carbs
68g
fat
25g
saturates
3g
fibre
7g
sugar
6g
salt
2.41g

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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Method

  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.

Recipe from Good Food magazine, June 2008

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Comments

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felicityhm's picture
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Loved the oaty crumb but would put more flavour into the fishcakes next time.

swetmanje's picture
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I also used smoked salmon. Really tasty. Think I'd prefer breadcrumbs though.

jane911's picture
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My husband raved. So tasty. I made it with hot smoked salmon, delicious. I will make again.

buona_forchetta's picture
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yummy!! shame i misread and added all the tartar sauce instead of half, making it rather sloppy!

kathryndonna's picture
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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.

dylanski's picture
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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

soraya's picture

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

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

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

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

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