Potato and Seaweed Scottish Oatcakes

Freshly baked potato and seaweed Scottish oatcakes cooling on a wire rack, with some on a parchment-lined baking tray, showcasing their golden-brown texture and scattered flakes of seaweed.

Ever wonder what the Romans did for Scotland? Well, if you’re talking food, just say ‘Oats!’ Imagine Scottish cuisine without porridge, (vegan) haggis or oatcakes—seems unthinkable, right? This simple yet essential ingredient is at the heart and soul of so many beloved Scottish dishes. We owe a debt of gratitude to the Romans, who had a knack for cultivating oats wherever they roamed.

A stack of quarter-circle shaped potato and seaweed Scottish oatcakes artfully arranged, with a rustic blue and white tiled background enhancing the golden-brown hue of the oatcakes.

The classic Scottish oatcake recipe consists of oatmeal, salt, water, and occasionally a fat. Like many traditional dishes, variations in oatcakes are extensive. They generally boast a crisp texture and a nutty flavor derived from the oats. The variations may include differences in shape, coarseness, thickness, and additional ingredients. While Potato and Seaweed Scottish Oatcakes may not be a traditional variant, the ingredients themselves are certainly authentic to Scottish cuisine.

Over the years, I’ve enjoyed experimenting with various recipes. I’ve found that adding potato simplifies and speeds up the process. So, for now, as I always enjoy trying new things, our go-to snack will be Potato and Seaweed Scottish Oatcakes.

If you’re new to cooking or eating seaweed, other than eating sushi, the smell is far stronger than the taste, it adds an umami undertone to the oat cakes, making them more savoury. Start with a smaller amount if you’re unsure.

Potato and Seaweed Scottish Oatcakes


  • 200g potato – suitable for mashing
  • 1/2 tsp ground pepper – black or white
  • 1/2 tsp sea salt
  • 2 tbsp olive oil or oat milk for oil free oatcakes
  • 125g rolled oats
  • 1-2g Atlantic dulse, nori or other edible dried seaweed


Pre heat oven 200ºC

Prepare and measure the potato and put into a mixing bowl. This could be boiled or baked before ricing or mashing. This could be cold leftovers although it is easier with warm potato. Add olive oil, sea salt, pepper and mix.

Rolled oats – I like a mix of textures, coarse flour, roughly chopped and a few whole. Pulse the rolled oats in a food processor or blitz in batches in a grinder. If using whole seaweed pieces or a sheet of nori, roughly grind or finely chop before adding to the mix. Add to the potato and mix into a dough, it needs to hold together in a ball, add a splash of oat milk if needed.

Roll between two pieces of greaseproof paper, 3-4mm thick and as evenly as possible. Cut into rounds, or use a small saucer and trace around with a knife tip then quarter. Re-roll the off cuts and make more oatcakes.

Place the oatcakes on a lined baking tray and position it in the center of a preheated oven. Bake for 10 minutes, then rotate the tray if the oatcakes are baking unevenly, and continue baking for another 10 minutes. After 20 minutes, remove them if they are fully baked. For a golden brown colour, reduce the oven temperature to 180ºC and bake until the desired colour has been achieved. Be cautious not to over-bake as a too-dark colour can overpower the seasoning. Finally, remove from the oven and let cool on a cake rack.

Oats and Gluten

You may or may not know that oats do not contain gluten, but they are often grouped with gluten-containing grains — wheat, rye, barley and their derivatives —due to the risk of cross contamination during processing. Although oats can often be purchased gluten-free in some locations, Coeliac NZ holds a distinct position regarding oats. This recipe is free from all other common allergens.

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