Oaty salmon and cod fishcakes recipe
Making your own fishcakes is a gamechanger. These ones are packed full of flavour with their mix of sweet potato, salmon and cod – and are so easy to make, too. Spice it up with Cajun seasoning for a bit of variety. Use potatoes if you prefer.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 565 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 2385kJ 565.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 57.8gProtein 36.2gFibre 9.0g
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- 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,parsleyand 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.
- 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.
