Fishcakes

Oaty salmon and cod fishcake recipe - modified from Tesco real food

Ingredients
800g sweet potato, peeled and cubed - I sometimes replace some of the sweet potato with Swede and carrot
2 x 140g skinless salmon fillets, cubed
360g cod fillet, cubed
4tsp wholegrain mustard
100g oats
200g frozen peas
black pepper to taste
oil to fry
salad, to serve

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

I love this recipe and everyone I've made it for has enjoyed it too.