Oat-crusted fishcakes

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

Instead of breadcrumbs, we use herb-and-lemon-seasoned oats for the fishcake crust.

Preheat the oven to 200°C. Lightly grease a large baking sheet with olive oil.

1. Heat the oil in a pan or pot and fry the onion until soft. Add the potatoes and fry until cooked.

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