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Food and Nutrition

Oaty Salmon and Cod Fishcakes

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4

Per serving:
Calories: 501 kcals
Fibre: 6.1g
Saturated fat: 2.69g

800g sweet potato, peeled and cubed
2 x 140g skinless salmon fillets, cubed
360g cod fillet, cubed
4 tsp wholegrain mustard
100g oats
2 tbsp chopped parsley
4 tbsp rapeseed oil
Salad to serve

Total cost: £6.36
Cost per serving: £1.59

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.

Cook’s tip
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.