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Oaty salmon and cod fishcakes recipe

18 ratings

Ingredients

If you haven't got any sweet potatoes, try using butternut squash

of the reference intake
Carbohydrate 57.8g Protein 36.2g Fibre 9g

Cook the sweet potato in boiling water for 10 minutes or until tender, drain and mash, allow to cool slightly.
Meanwhile, place the fish in a shallow pan and just cover with water, poach for 5 minutes, until just cooked then drain and flake.
Mix the mash with the fish, mustard, oats, parsley and seasoning. Divide into 8 and mould into rounds.
Heat half the oil in a frying pan and fry 4 of the fishcakes for 3-4 minutes on each side until golden. Remove and keep warm. Repeat with the remaining fishcakes. Serve with salad.

Cook’s tip

Try adding some Cajun seasoning for a spicy variation. Potatoes work just as well as sweet potatoes and this is a great way to use up leftover mash.

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