Oaty Salmon & Cod Fishcakes Recipe
This delicious recipe shows oats aren't just for breakfast - it’s really quick and easy to enjoy oats in a variety of different ways
Cost Per Serving
£1.50 - £1.74
Nutrition Per Serving
Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
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- Cook the sweet potato in boiling water for 10 minutes or until tender, drain and mash, allow to cool slightly.
- Meanwhile, place the fish in a shallow pan and just cover with water, poach for 5 minutes, until just cooked then drain and flake.
- Mix the mash with the fish, mustard, oats, parsley and seasoning. Divide into 8 and mould into rounds.
- Heat half the oil in a frying pan and fry 4 of the fishcakes for 3-4 minutes on each side until golden. Remove and keep warm. Repeat with the remaining fishcakes. Serve with salad.
- Try adding some Cajun seasoning for a spicy variation.
- Potatoes work just as well as sweet potatoes and this is a great way to use up leftover mash.
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