Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche

Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
558kcals
Fat
27g (7g saturated)
Protein
21.7g
Carbohydrates
54.8g (4.8g sugars)
Fibre
4.7g
Salt
1.6g
Calories
558kcals
Fat
27g (7g saturated)
Protein
21.7g
Carbohydrates
54.8g (4.8g sugars)
Fibre
4.7g
Salt
1.6g

Ingredients

  • 700g maris piper potatoes, chopped into equal-size chunks
  • 3-4 tbsp creamed horseradish
  • Finely grated zest 1 lemon and juice ½, plus wedges to serve
  • 50g fresh flatleaf parsley, finely chopped
  • 230g smoked mackerel fillets, skin removed, flaked into large pieces
  • 1 large free-range egg
  • 70g dried breadcrumbs
  • 40g jumbo rolled oats
  • Olive oil for frying
  • 100g reduced-fat crème fraîche

To serve (optional)

  • Mixed salad

Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain the potatoes, then transfer to a large mixing bowl and mash until smooth.
  2. Stir in the horseradish, lemon zest and half the parsley with a pinch of salt and pepper until well combined, then gently stir in the mackerel, trying not to break it up too much. Taste and add a little more horseradish if needed. Form the mixture into 8 equal patties about 2cm thick and put them on a plate. Lightly beat the egg in a shallow bowl. Mix together the breadcrumbs and oats in another shallow bowl. Dip each patty into the egg, then coat in the breadcrumb mixture.
  3. Heat some olive oil in a large frying pan over a medium-high heat. Fry the fishcakes for 3-4 minutes on each side, then transfer to a baking tray. Bake in the oven for 15 minutes or until crisp, golden and heated through.
  4. Meanwhile, in a small bowl mix the crème fraîche with the remaining parsley and the lemon juice, then season to taste with a pinch each of salt and pepper. Serve with the fishcakes, with lemon wedges to squeeze over and a mixed salad alongside, if you like.

delicious. tips

  1. 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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