Oaty mackerel & horseradish fish cakes
Serves 4
Easy
Prep:
Cook:
plus chilling
These smoked mackerel and potato fish cakes coated with crunchy oats and served with salad are packed with fibre and omega-3
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- 500g potatoescut into chunks
- 100g baby spinach
- 4 spring onionsthinly sliced
- 3 tbsp horseradish sauce
- 280g pack smoked mackerelfillets, skin removed
- flourfor dusting
- 1 eggbeaten
- 100g oats
- 2 tbsp sunflower oil
- saladto serve
- mayonnaiseto serve
- lemonwedges, to serve
Nutrition: per serving
- kcal560
- fat34g
- saturates6g
- carbs37g
- sugars3g
- fibre6g
- protein23g
- salt1.9g
Method
step 1
Cook the potatoes in boiling salted water for 10-15 mins until tender. Tip into a colander, leave to steam for 1-2 mins, then transfer to a bowl and roughly crush with a fork. Set aside to cool slightly.
step 2
Meanwhile, boil a full kettle. Tip the spinach into the colander and pour over the boiled water to wilt it. Run under cold water, then squeeze dry and roughly chop. Add to the cooled potatoes along with the spring onions, horseradish sauce and seasoning. Stir, then flake in the mackerel, removing any bones as you go. Fold everything together, then shape into 8 patties. Cover and chill for 15 mins.
step 3
Coat the fish cakes in a little flour, then in the beaten egg, and finally the oats, pressing the oats firmly into the patties. Heat the oil in a non-stick frying pan and gently fry the fish cakes for 4-5 mins each side until golden brown and heated through. Drain on kitchen paper and serve with a green salad, a dollop of mayonnaise and wedges of lemon.
