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Oaty salmon and cod fishcakes recipe

Oaty salmon and cod fishcakes recipe

29 ratings

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 565 calories / serving
  • Dairy-free


  • 800g sweet potato, peeled and cubed
  • 2 x 140g skinless salmon fillets, cubed
  • 360g cod fillet, cubed
  • 4tsp wholegrain mustard
  • 100g oats
  • 2tbsp chopped parsley
  • 4tbsp rapeseed oil
  • salad, to serve
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    3g 15%
  • Sugars

    14g 16%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 57.8g Protein 36.2g Fibre 9g


  1. Cook the sweet potato in boiling water for 10 minutes or until tender, drain and mash, allow to cool slightly.
  2. Meanwhile, place the fish in a shallow pan and just cover with water, poach for 5 minutes, until just cooked then drain and flake.
  3. Mix the mash with the fish, mustard, oats, parsley and seasoning. Divide into 8 and mould into rounds.
  4. 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.

Cook’s tip

Try adding some Cajun seasoning for a spicy variation. Potatoes work just as well as sweet potatoes and this is a great way to use up leftover mash.

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