Spinach with brown butter & capers
Prepare ahead vegetables, great for a Sunday lunch
Smoky fishcakes with oat crumb
- Preparation and cooking time
- Prep:
- Cook:
- Plus 20 mins chilling
- Easy
- Serves 2
Skip to ingredients
- 400g potatopeeled and cut into large chunks
- 175g undyed smoked haddock
- 2 spring onionsfinely chopped
- 4 tbsp tartarsauce
- 85g whole oats
- 1 eggbeaten
- 2 tbsp sunflower oil
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.
