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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
