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Oat-crusted fishcakes recipe

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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

If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

Energy
2105kj
500kcal 25%
Fat
21g 31%
Saturates
6g 32%
Sugars
7g 7%
Salt
2.1g 35%

of the reference intake
Carbohydrate 43.5g Protein 36.5g Fibre 3.8g

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