Oaty mackerel & horseradish fish cakes

Oaty mackerel & horseradish fish cakes

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(1 ratings)

Prep: 15 mins Cook: 25 mins plus chilling

Easy

Serves 4
These smoked mackerel and potato fish cakes coated with crunchy oats and served with salad are packed with fibre and omega-3

Nutrition and extra info

  • uncooked

Nutrition: per serving

  • kcal560
  • fat34g
  • saturates6g
  • carbs37g
  • sugars3g
  • fibre6g
  • protein23g
  • salt1.9g
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Ingredients

  • 500g potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g baby spinach
  • 4 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tbsp horseradish sauce
  • 280g pack smoked mackerel fillets, skin removed
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g oats
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • salad, to serve
  • mayonnaise, to serve
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Cook the potatoes in boiling salted water for 10-15 mins until tender. Tip into a colander, leave to steam for 1-2 mins, then transfer to a bowl and roughly crush with a fork. Set aside to cool slightly.

  2. Meanwhile, boil a full kettle. Tip the spinach into the colander and pour over the boiled water to wilt it. Run under cold water, then squeeze dry and roughly chop. Add to the cooled potatoes along with the spring onions, horseradish sauce and seasoning. Stir, then flake in the mackerel, removing any bones as you go. Fold everything together, then shape into 8 patties. Cover and chill for 15 mins.

  3. Coat the fish cakes in a little flour, then in the beaten egg, and finally the oats, pressing the oats firmly into the patties. Heat the oil in a non-stick frying pan and gently fry the fish cakes for 4-5 mins each side until golden brown and heated through. Drain on kitchen paper and serve with a green salad, a dollop of mayonnaise and wedges of lemon.

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Comments, questions and tips

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f1madxxx
5th Jan, 2015
1.3
Found these far too strong in A.Mackerel and B. Horseradish, did not go down well with the family at all, a lot of effort for it all to end up in the bin.
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