Oaty Salmon and Cod Fishcakes

family friends cod and salmon fishcakes
  • Ali

Fishcakes are a staple in our house. They seem to go with anything and are great as a lunch or supper dish - I've even been known to have them for breakfast. You cna prepare these ahead of cooking and simply pop them in the fridge until you want to cook them makign them a great evenign meal on busy days too.


4 Servings


  • 800g sweet potato, peeled and cubed
  • 2 x 140g skinless salmon fillets, cubed
  • 360g cod fillet, cubed
  • 4 tsp Whole Grain mustard
  • 100g oats
  • 2 tbsp Chopped parsley
  • 4 tbsp rapeseed oil


  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.
  4. Divide into 8 and mould into rounds.
  5. Heat half the oil in a frying pan and fry 4 of the fishcakes for 3-4 minutes on each side until golden.
  6. Remove and keep warm.
  7. Repeat with the remaining fishcakes.
  8. Serve with salad.