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Thursday, 02 November 2017 06:00

Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche

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    • 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.

  • 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
01.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.
  • 02.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.
  • 03.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.
  • 04.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.
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    Read 109 times Last modified on Thursday, 02 November 2017 16:05

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