These tender fish and seaweed patties are a true gift for anyone who values a balance between great taste and nutrition. The combination of white marine fish with morskaya kapusta (kelp/seaweed) creates a unique flavor profile: the subtle briny notes of the seaweed perfectly highlight the natural sweetness of the fish, while the rolled oats give the texture an airy, porous quality. Baking them on parchment paper in the oven seals all the juices inside, saving you from excess oil and the tedious washing of heavy skillets. This dish will fill your home with the comforting aroma of spices, transforming an ordinary weeknight dinner into a wholesome meal rich in trace minerals.
Tender and juicy fish cakes infused with seaweed make an excellent wholesome and tasty dinner for the whole family.
Ingredients
- 300 g (10.5 oz) minced white marine fish (hake, cod, or pollock)
- 150 g (5.3 oz) morskaya kapusta (kelp/seaweed), without vinegar or spices
- 1 large egg
- 30 g (1 oz) rolled oats
- 15 g (1 tbsp) extra virgin olive oil
- Salt, sweet paprika, neutral cooking oil
How to Make Oven-Baked Fish and Seaweed Patties
Transfer the frozen minced fish from the freezer to the bottom shelf of the refrigerator a few hours before cooking. Allowing it to thaw slowly helps retain its natural juices. Any firm white marine fish works beautifully for this recipe, such as hake, cod, saffron cod, or pollock.
For the best fish cakes, use freshly minced white marine fish, such as cod or pollock.
Place plain canned or rehydrated kelp (seaweed) without any vinegar or spices onto a cutting board and finely chop it with a knife. Add the minced seaweed to the ground fish.
Finely chop the seaweed so it distributes evenly throughout the fish mixture.
Crack a large egg into the bowl. The egg will act as a binder, holding all the patty ingredients perfectly together.
One large egg will act as a binder, reliably holding all the ingredients together.
Season to taste with sea salt or regular table salt. For this recipe, I use homemade Svan salt (a traditional Georgian seasoning blend of salt, garlic, and spices) based on coarse sea salt.
Svan salt gives this seafood dish a special aroma and a perfectly balanced savory flavor.
Place quick-cooking rolled oats into a blender and pulse for a few seconds. You should end up with coarse oat flour.
Pulverized rolled oats are a wonderful, healthier alternative to breadcrumbs that improves texture.
Sprinkle in the sweet ground paprika.
Sweet paprika not only enhances the flavor but also gives the patties an appetizing color.
Pour in the extra virgin olive oil. Thoroughly mix the minced fish mixture until smooth and uniform. Cover the bowl with plastic wrap and let it rest in the refrigerator for 10 to 15 minutes.
Adding extra virgin olive oil makes the final texture of the mixture much more tender and pliable.
Line a baking sheet with parchment paper. Lightly grease the parchment with neutral cooking oil. With wet hands, shape the mixture into round patties weighing about 100-110 g (3.5-4 oz) each. Place the formed cakes onto the prepared baking sheet.
Shape the patties with wet hands to prevent sticking, and place them directly onto the parchment paper.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the baking sheet on the middle rack of the hot oven. Bake the fish cakes for 15 minutes. Remove the tray from the oven, cover the patties with a lid or foil, and let them rest for 10 minutes.
Just 15 minutes in the oven and your delicious fish cakes are ready. Let them rest briefly under a cover.
Serve these juicy and tender fish and seaweed patties warm. Garnish with finely chopped green onions and pair them with a side of steamed rice or fluffy mashed potatoes. Bon appetit!
Serve the patties warm, generously sprinkled with fresh green onions alongside your favorite side dish.
The morskaya kapusta (kelp/seaweed) used in these fish cakes is rich in iodine and vitamins A and B, making this dish essential for maintaining healthy skin and thyroid function. Thanks to the high content of natural anticoagulants, this lunch helps improve blood circulation and overall well-being. It is the most accessible way to enrich your diet with valuable minerals without overloading it with empty calories. Serve these prepared fish and seaweed patties with smetana (sour cream) mixed with garlic, or just a simple squeeze of lemon juice to elevate the seafood flavors. If you want to give the dish an Asian twist, try swapping the paprika for a pinch of ground ginger. Leftover patties keep wonderfully in the refrigerator for up to two days and remain absolutely delicious even when cold, making them a great base for a healthy snack or a hearty breakfast sandwich.
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