Name: Smoky fishcakes with oat crumb
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 400g potato 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

Home
Recipes
Smoky fishcakes with oat crumb

Smoky fishcakes with oat crumb

Good Food team

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 35 mins

Plus 20 mins chilling

A star rating of 4.6 out of 5.10 ratingsRate

loading...

Give your fish cakes an extra crunch with this oaty recipe

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spinach with brown butter & capers

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

400g potato

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal600
fat25g
saturates3g
carbs68g
sugars6g
fibre7g
protein31g
salt2.41g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

WHOLE OATS

A great source of fibre and renowned for their heart-healthy benefits. Introduce more into your diet by adding handfuls to yogurt for breakfast, stirring into biscuit and cookie mixes, and using in crumble toppings with fruit. Look for rolled and instant oats too, which cook faster and make porridge really creamy

Recipe from Good Food magazine, June 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now