Smoked Oat Fishcakes
These fresh smoked haddock fish cakes are packed with crunchy spring onions and Quaker Oats. Serve with a bright beetroot dip for the perfect spring meal.
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4
Potatoes
Smoked Haddock
Milk
Spring Onions
Parsley
Jumbo Oats
Lemons
Wholegrain Mustard
Eggs
Crème Fraîche
Cooked Beetroot
Leafy Greens
Olive Oil
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Notes (1)
J
Jayna R.
a year ago
(edited)
Another hit from MOB. So easy to make and makes me feel good that it’s using oats rather than flour or breadcrumbs. The second time I made it I added garlic which imo was what was missing. Didn’t make the beetroot dip but served with homemade chips and a Greek salad. Will definitely be doing this again.