Smoky fishcakes with oat crumb

• potato↗400g g

  peeled and cut into large chunks

• undyed smoked haddock↗175g g
• spring onions↗2

  finely chopped

• tartar4 tbsp tbsp

  sauce

• whole oats↗85g g
• egg↗1

  beaten

• sunflower oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.

2. 2

   Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.

3. 3

   Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.