Smoky Fishcakes With Oat Crumb
In this recipe, tender chunks of potato are combined with flaked smoked haddock and savory seasonings to create delicious fish cakes that are crispy on the outside and soft on the inside. Coated in oats for a crunchy texture, these fish cakes are easy to make and perfect for a satisfying meal served with tartar sauce and a fresh green salad.
— Constant Cookbook
Ingredients
- 400g potatoes , peeled and cut into large chunks
- 175g undyed smoked haddock
- 2 spring onions , finely chopped
- 4 tbsp tartar sauce
- 85g whole oats
- 1 egg , beaten
- 2 tbsp sunflower oil
Instructions
- Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.
- Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.
- Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 600 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 2.41 milligram of sodium
Comments
No comments found.