Fish supper with swede patties

    35 min

    Swede is not only cheap and delicious, it is also very nutritious, being rich in cancer-fighting compounds and high in fibre and vitamin C.

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    Serves: 2 

    • 650g (1lb 7oz) swede, peeled and cut into chunks
    • 100g (3½ oz) medium oatmeal
    • Salt and black pepper
    • 2½ tablespoons olive oil
    • 100g (3½ oz) mushrooms, sliced
    • 100g (3½ oz) tomatoes, cut in wedges
    • 1 spring onion, finely chopped
    • 225g (8oz) halibut, plaice or sole fillets, skinned
    • Creamed horseradish or vegetable chutney to serve

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the swede in boiling, salted water for about 12 minutes until tender, then drain. Mash well and add three-quarters of the oatmeal. Mix, adding salt and pepper to taste and more of the oatmeal as necessary to give a stiff mixture. Shape into four patties and set aside.
    2. Heat ½ tablespoon of the olive oil in a small saucepan and add the mushrooms. Sauté over a moderate heat until they release their juices, 3-5 minutes. Add the tomatoes and spring onion and cook for a further 2-3 minutes until the tomatoes are softened and heated through. Season and set aside in a warm place.
    3. Meanwhile, heat the remaining olive oil in a large, heavy frying pan. Add the fish fillets and swede patties and cook for 5-8 minutes over a moderate heat, turning once, until nicely browned on each side.
    4. Reheat the mushroom mixture if necessary and serve on warmed plates with the swede patties, fish and horseradish or chutney.

    Alternatives to plaice:

    Try this recipe with megrim. It's another flat fish from the turbot family.


    If you can find it, laver is excellent in place of the swede in the patties. Mix 100g (3½oz) prepared laver with the oatmeal and proceed as directed.

    Nutrients per serving

    Vitamins A, B6, B12, C, niacin

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