Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche
- January 2017
- Serves 4
- Hands-on 30 min, oven 15 min
Replacing some of the breadcrumbs with oats gives these fishcakes a secret weapon. Oats have a lower glycaemic index so they’re digested slowly, helping us sustain energy for longer.
- 27g (7g saturated)
- 54.8g (4.8g sugars)
Try swapping the smoked mackerel fillets for hot-smoked salmon or smoked trout.
Taste the mackerel mix before assembling the fishcakes to see how much creamed horseradish is needed, as some brands have a stronger flavour than others.
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