Smoky fishcakes with oat crumb

Smoky fishcakes with oat crumb

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(10 ratings)

Prep: 5 mins Cook: 35 mins Plus 20 mins chilling


Serves 2
Give your fish cakes an extra crunch with this oaty recipe

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal600
  • fat25g
  • saturates3g
  • carbs68g
  • sugars6g
  • fibre7g
  • protein31g
  • salt2.41g
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  • 400g potato, peeled and cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 175g undyed smoked haddock
  • 2 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp tartar sauce
  • 85g whole oats
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  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. 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. 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.

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Comments, questions and tips

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Comments (10)

felicityhm's picture

Loved the oaty crumb but would put more flavour into the fishcakes next time.

swetmanje's picture

I also used smoked salmon. Really tasty. Think I'd prefer breadcrumbs though.

jane911's picture

My husband raved. So tasty. I made it with hot smoked salmon, delicious. I will make again.

buona_forchetta's picture

yummy!! shame i misread and added all the tartar sauce instead of half, making it rather sloppy!

kathryndonna's picture

Excellent recipe, a perfect ratio of fish to potato and the crumb gave a very professional finish. I didn't have any tartar sauce so improvised with salad cream and added some capers and 2 finely chopped piri piri peppers which gave them a nice kick.

dylanski's picture

Loved these! I has some smoked haddock that I didn't really know what to do with, so made these, and had clear plates all round. The oats went so well with the smokiness of the fish, although I may try breadcrumbs next time to see if they work as well

soraya's picture

Great recipe, all the family enjoyed it very much. Will definitely do again.

angirecipe's picture

We thoroughly enjoyed these fish cakes. Easy to make and will definitely do again. I added a little fresh dill for extra flavour.

Frantic Flapjack's picture

Fantastic! Really tasty and easy to make. The oat coating gives a lovely crunchy texture. Served with mixed salad, coleslaw and beetroot. Yum!

deborahfdavis's picture

This was so easy to do and tasted fantastic! I will be doing this again!

Questions (1)

bazouteast's picture

Has anyone tried freezing these at the chilling stage?

Tips (1)

ninagupta's picture

Dont panic when you get to the shaping the cakes part and notice how wet the mixture feels & how large the cakes are going to be... I was certain mine would disintegrate on cooking, but magically, everything was fine!