Oaty Salmon and Cod Fishcakes

• Ali

Fishcakes are a staple in our house. They seem to go with anything and are great as a lunch or supper dish - I've even been known to have them for breakfast. You cna prepare these ahead of cooking and simply pop them in the fridge until you want to cook them makign them a great evenign meal on busy days too.

Ingredients

4 Servings

Ingredients

• 800g sweet potato, peeled and cubed
• 2 x 140g skinless salmon fillets, cubed
• 360g cod fillet, cubed
• 4 tsp Whole Grain mustard
• 100g oats
• 2 tbsp Chopped parsley
• 4 tbsp rapeseed oil

Directions

1. Cook the sweet potato in boiling water for 10 minutes or until tender, drain and mash, allow to cool slightly.
2. Meanwhile, place the fish in a shallow pan and just cover with water, poach for 5 minutes, until just cooked then drain and flake.
3. Mix the mash with the fish, mustard, oats, parsley and seasoning.
4. Divide into 8 and mould into rounds.
5. Heat half the oil in a frying pan and fry 4 of the fishcakes for 3-4 minutes on each side until golden.
6. Remove and keep warm.
7. Repeat with the remaining fishcakes.
8. Serve with salad.