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Delicious Magazine

Oat-crusted Mackerel And Horseradish Fishcakes With Herby Crème Fraîche

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.
2
161
2
50 min
TOTAL TIME
526
CALORIES
$2.08
PER SERVING
Oat-crusted Mackerel And Horseradish Fishcakes With Herby Crème Fraîche
Ingredients
10 INGREDIENTS
4 SERVINGS
Maris Piper Potatoes
1 5/8 g maris piper potatoes
chopped into equal-size chunks
Free-range Egg
1 large free-range egg
Smoked Mackerel Fillets
8 1/8 g smoked mackerel fillets
skin removed, flaked into large pieces
Olive Oil
olive oil
for frying
Fresh Flatleaf Parsley
1 3/4 g fresh flatleaf parsley
finely chopped
Crème Fraîche
3 1/2 g crème fraîche
Lemon
1 whole lemon
finely grated
Dried Breadcrumbs
2 1/2 g dried breadcrumbs
Creamed Horseradish
3 tbsp creamed horseradish
Rolled Oats
1 3/8 g rolled oats
Directions
13 STEPS
30 min
PREP TIME
15 min
COOK TIME
50 min
TOTAL TIME
View Directions on Delicious Magazine
Health Info
Macros
55g
CARBS
22g
FAT
24g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
MILK
EGGS
FISH
WHEAT
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Frequently Asked Questions
What types of fish are best for making fish cakes?
Do I need to use fresh fish or can I use canned fish?
What other ingredients are typically used in fish cakes?
How do I form the fish cakes?
What is the best way to cook fish cakes?
Can I make fish cakes ahead of time?
What can I serve with fish cakes?
What can I do if the fish cakes are falling apart during cooking?