Oat-crusted fishcakes

Oat-crusted fishcakes recipe

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Use a pack of fish pie mix combined with fluffly King Edward potatoes, dill, capers and anchovies for a delicious lunch or light midweek meal. The oaty crumb coating makes these fishcakes all the more delicious. Try whipping up a batch of uncooked patties, stored in a plastic container and placed in the freezer for up to 3 months. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 500 calories / serving
  • Freezable

Ingredients

  • 500g (1lb) King Edward potatoes, peeled and roughly chopped
  • 500ml (17fl oz) semi-skimmed milk
  • 1 x 390g pack fish pie mix
  • 3 tbsp fresh dill, chopped
  • 3 tbsp capers, finely chopped
  • 4 anchovies, finely chopped
  • 2 large eggs
  • 60g (2 1/2oz) porridge oats
  • 3 tbsp Parmesan, grated
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • wilted spinach, to serve
  • lemon wedges, to serve

Each serving contains

  • Energy

    2105kj
    500kcal
    25%
  • Fat

    21g 31%
  • Saturates

    6g 32%
  • Sugars

    7g 7%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 43.5g Protein 36.5g Fibre 3.8g

Method

  1. Boil the potatoes for 12-15 minutes, until tender. Drain and coarsely mash; season.
  2. Meanwhile, bring the milk to a simmer and poach the fish for 3-4 minutes, until cooked through. Drain, then flake the fish.
  3. In a large bowl, combine the fish with 2 tbsp dill, the capers, anchovies, 1 beaten egg and the mash. Mould into 8 patties. Put the oats, Parmesan, remaining dill and garlic in a food processor and whizz to a crumb. Tip out onto a large plate.
  4. In a bowl, beat the remaining egg and spread the flour over a plate. Coat the patties in the flour, then dip in the egg and finally coat in the oat mixture.
  5. Heat the oil in a large nonstick frying pan and fry the patties for 3-4 minutes on each side, or until golden. Serve with wilted spinach and lemon wedges.

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