Salmon Oat Fish Cakes

I am taking part in no spend January, which means you don’t spend any money unless you need to or have to – and I can tell you it is EXTREMELY hard and challenging. Probably doesn’t help I keep teasing myself with online browsing. But this does mean that I am trying to throw my attention in another direction and currently that direction is with food, because you need to eat right?!

With Burn’s Night fast approaching on 25 January, I wanted to try a recipe that was another option to the traditional Haggis and volia! – my very own Salmon Oat Fish Cakes.


Makes 6 fish cakes

x1 tin of salmon or fresh salmon fillets
300g sweet potatoes
50g of frozen peas
1tsp of Cajun seasoning
100g oats
1 egg
4tbsp oil

  1. Peel and chop the sweet potatoes, bring to the boil and mash
  2. In a bowl put the tin of salmon (make sure you take out of any bones), frozen peas, cajun seasoning and the sweet potatoes.
    *Important – make sure you you allow the mix to cool before going on to the next step. 
  3. Take some of the mix and mould into rounds. Dip into the egg and then the oats.
    Or you can mix the oats into the mixture and skip this step.
  4. Make sure your oil is hot in a frying pan before adding the fish cakes. Cook until golden brown.
  5. Serve with either salad or vegetables of your choice.

Tip – you could change the cajun seasoning for 2tsp wholegrain mustard and 1tbsp parsley.