About this recipe
These fish cakes are easy to rustle up for lunch or dinner. They’re crunchy on the outside and soft on the inside thanks to their crispy low sugar granola coating, and the mackerel provides a big punch of flavour and is jam-packed full of essential omega 3 fats for brain and heart health. Pair with a side of low-fat creme Fraiche and lemon juice, for a lower-fat alternative to heavier sauces.
For the traybake
- 230g potato
- 100g smoked mackerel, flaked
- 3g parsley
- 1 spring onion
- 1 garlic clove
- 1 tbsp flour
For the coating
- 2 slices of wholegrain bread
- 40g Lizi’s Low Sugar Granola
- 1 egg
- 5g reduced fat creme fraiche
- 1 lemon
- A handful of salad leaves
- Dice the potato leaving the skin on. Place in a pan of boiling water on a medium heat for 10-12 minutes or until cooked.
- Whilst the potato is boiling, finely chop the spring onion, garlic clove and parsley.
- In a blender or food processor, blend 2 slices of wholemeal bread with 40g Lizi’s Low Sugar Granola, salt and pepper to make the breadcrumb coating. Place granola mixture into a bowl and set aside.
- Once the potatoes are cooked, drain. Using a masher, mash the potato with flour and mix thoroughly. Add in the smoked mackerel, finely chopped spring onion, garlic and parsley and stir in gently until mixed.
- Beat an egg in a separate bowl. Using your hands, shape the potato fish mixture into 4 fish cakes. Brush the fish cakes with the egg mixture and then cover with the granola coating pressing it in slightly to ensure it sticks.
- Place fish cakes on a baking tray lined with baking paper. Drizzle over olive oil and season with salt and pepper.
- Bake in the oven for 18 minutes at 200 degrees celsius.
- In a bowl mix the crème fraiche, a squeeze of lemon juice, and a touch of any leftover parsley. Season with salt and pepper.
- Serve fish cakes with Crème Fraiche, a wedge of lemon and fresh salad leaves. Enjoy!