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.
Boil the potatoes for 12-15 minutes, until tender. Drain and coarsely mash; season.
Meanwhile, bring the milk to a simmer and poach the fish for 3-4 minutes, until cooked through. Drain, then flake the fish.
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.
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.
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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