Deep-fried Fish Cakes Made With Oats

Oats is not just for breakfast! Make these pocket-friendly fishcakes with Jungle Oats and treat yourself to a feast fit for champions.


  • 425g (1 tin) sardines in tomato sauce
  • 1 onion, grated
  • 10ml parsley, chopped
  • 250ml Jungle Oats
  • 1 egg
  • 5ml salt
  • 2ml mixed herbs
  • 12.5ml chutney
  • 5ml garlic, crushed (optional)
  • Oil for frying


  1. Mash fish with a fork, including the bones.
  2. Mix all the other ingredients into the fish.
  3. Heat the oil in a shallow frying pan. Do not over-heat.
  4. Use two tablespoons to shape the mixture into cakes and flatten slightly.
  5. Fry fish cakes slowly for ± 3 minutes per side.
  6. Serve with mashed potatoes and a salad of your choice.