Crunchy fish patties with oats


crunchy fish cakes

Fish patty recipes usually use potatoes and/or flour, which I was getting bored with. One of my trials to come up with a different and better recipe turned out to be a huge success. So I’m here, introducing my brand new fish patty recipe that uses one of my favourite healthy ingredients – oats, which makes up for the potatoes as well as flour. It also makes the fish patties crisper and tastier. Since oats doesn’t have a distinctive taste of its own, it brings out the flavour of the fish, which is not the case when potatoes are used. Also, this recipe tastes good with any fish.

Health benefits of fish

  • One of the healthiest foods on the planet, fish has numerous evidence-based health benefits. It is an excellent source of omega-3 fatty acids and a rich source of Vitamins D and B2.
  • Other nutrients include high-quality protein, iodine and various vitamins and minerals, being rich in calcium and phosphorus, along with iron, zinc, iodine, magnesium and potassium.
  • That’s why eating fish may lower your risk of heart attacks and strokes. It is also essential for the development of brain and eyes.
  • Regular consumption of fish is known to reduce decline in brain function due to aging, prevent and treat depression, reduce risk of autoimmune diseases, prevent risk of asthma in children, protect your vision in old age and may improve sleep quality.
  • And what more, fish is delicious and easy to prepare!

Now for the recipe


fish fillet- 500 gms

instant oats (gluten-free) – 3 tablespoons

oil- 3 tablespoons

egg- 1

onion- 1 large, finely chopped

tomato- 1, finely chopped

ginger paste- 1 teaspoon

garlic paste- 1 teaspoon

red chilli powder/ chilli flakes- 1 teaspoon

ground coriander- 1/2 teaspoon

ground cinnamon- 1/4 teaspoon


cilantro- 1/2 cup, finely chopped

For the yoghurt-cashew  dip

plain yoghurt- 1 cup

cashews- 10, minced

dried/fresh dill- 1 teaspoon

cumin powder- 1/4 teaspoon

 salt and pepper


  • Cook the fish fillet with salt in a bowl of water.
  • Once the water starts boiling, remove from heat, cool and separate the flesh from bones and skin if any.
  • Dry the flesh on paper towels, transfer to a mixing bowl and mash well.
  • Take 2 teaspoons of oil in a pan, saute the onions, ginger paste and garlic paste.
  • After 5 minutes, add the tomatoes and saute until they turn mushy.
  • Add all the spices and salt and mix in low heat until you get an almost dry consistency.
  • Turn off the heat, cool the mixture and add to the fish along with beaten egg and cilantro.
  • Dry-grind the oats coarsely (to the texture of breadcrumbs) and add to the mixture.
  • Mix well, make small balls and flatten them into rounds.
  • Take the remaining oil in a pan and shallow-fry the fish patties, turning them over until you get a uniform golden brown tint.
  • For the dip, just whip together all the ingredients. This dill-flavoured yoghurt dip complements the spicy flavour of the fish cakes.


  • Ensure that the mixture (before frying) is firm. If not, some more oats or flax-seed meal can be added.
  • For this recipe, you don’t need much oil to fry the fish cakes, since the fish is already cooked.
  • Who says the fish patties have to be round? You can use cookie cutters to make different shapes or do your own shapes by letting your imagination run wild…

Have you tried any variations of the fish patties? What do you think of this recipe? Please share in the comments section.













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