Oat-crusted fishcakes recipe
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 King Edward potatoes, peeled and roughly chopped
- 500ml 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 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
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Shop ingredientsEach serving contains
- Energy
- 2105kJ 500.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 2.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 43.5gProtein 36.5gFibre 3.8g
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Method
- Boil the potatoes for 12-15 mins, until tender. Drain and coarsely mash; season.
- Meanwhile, bring the milk to a simmer and poach the fish for 3-4 mins, 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 mins on each side, or until golden. Serve with wilted spinach and lemon wedges.
- See more Fish recipes
