Crunchy fish patties with oats

fish patties garnished with lemon wedges and cilantro in a ceramic plate and a cup of yogurt cashew dip
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 ingredients – oats, which makes up for the potatoes as well as flour. It also makes the fish patties crispier and tastier. Since oats doesn’t have a distinctive taste of its own, it brings out the flavor of the fish, which is not the case when potatoes are used.

These patties can be made with any white fish. I have used Spanish Mackerel, also called Batang.

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!

Recipe for fish patties with oats


  • 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
  • salt
  • cilantro- 1/2 cup, finely chopped

For the yoghurt-cashew  dip

  • plain yogurt- 1 cup
  • cashews- 10, minced
  • dried/fresh dill- 1 teaspoon
  • cumin powder- 1/4 teaspoon
  •  salt and pepper


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

Recipe notes

  • 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 patties, 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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