Oaty salmon and cod fishcakes recipe

12 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 565 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Oaty Salmon & Cod Fishcakes (h)

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.

  • Ingredients

  • 800g sweet potato, peeled and cubed
  • 2 x 140g skinless salmon fillets, cubed
  • 360g cod fillet, cubed
  • 4tsp wholegrain mustard
  • 100g oats
  • 2tbsp chopped parsley
  • 4tbsp rapeseed oil
  • salad, to serve
  • Energy 2385kj 565kcal 28%
  • Fat 22g 31%
  • Saturates 3g 15%
  • Sugars 14g 16%
  • Salt 0.6g 10%

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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.