Fishcakes - do I have to coat in breadcrumbs?

[Tinkjon]

I really can't be arsed with the whole flour then egg then breadcrumb business (I've made a huge batch of bite-size ones, rather than several big ones). Do I realyl have to do that or can't I just cook them as they are. I'm cooking them in the oven if that makes a difference, it never works when I fry them.

I'm sure they will be fine - breadcrumbs would make it too much like processed frozen food if they are bite-size - sound delicious.
BTW Delia suggests coating with semolina in oone of her recipes.

Semolina is a great idea - I do that with my roast potatoes so will try that with the fishcakes too - thanks for the tip!