Smoky fishcakes with oat crumb

Give your fish cakes an extra crunch with this oaty recipe

  • Prep:5 mins
    Cook:35 mins
    Plus 20 mins chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 600
  • fat 25g
  • saturates 3g
  • carbs 68g
  • sugars 6g
  • fibre 7g
  • protein 31g
  • salt 2.41g


  • 400g potatoes, 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


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


  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.

  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.

  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.

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