Low Fat Classic Fishcakes

Savor the comforting flavors of these *Low Fat Classic Fishcakes*, a lighter twist on a beloved traditional dish that’s perfect for those seeking a healthy yet satisfying meal. Made with tender white fish fillets like cod or haddock, creamy mashed potatoes, and fresh parsley, these fishcakes are beautifully seasoned with lemon zest and black pepper for a zesty kick. Coated in whole wheat breadcrumbs and baked instead of fried, they boast a crisp texture without the extra calories. Simple to prepare, this recipe is an excellent choice for a family dinner or meal prep, taking just 25 minutes of prep time and yielding 8 golden patties. Serve them with a fresh salad or steamed veggies for a complete, low-fat meal that doesn’t skimp on flavor. Perfect for healthy eating enthusiasts, this dish is proof that nutritious can be utterly delicious!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams Potatoes
• 400 grams Skinless boneless white fish fillets (e.g., cod, haddock)
• 125 milliliters Low-fat milk
• 1 medium Onion, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Lemon zest
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 50 grams Whole wheat breadcrumbs
• 1 as needed Low-fat cooking spray

Directions

Step 1

Peel the potatoes and cut them into small chunks. Place them in a pot of boiling water and cook for 15-20 minutes or until tender. Drain and mash them until smooth. Set aside to cool slightly.

Step 2

While the potatoes are cooking, place the fish fillets in a shallow pan. Pour the low-fat milk over the fish and add enough water to just cover the fish. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low and poach the fish for about 8 minutes, or until it flakes easily with a fork.

Step 3

Remove the fish from the liquid and flake it into a large bowl, discarding any bones. Add the mashed potatoes, chopped onion, parsley, lemon zest, salt, and black pepper to the flaked fish. Stir well to combine, ensuring an even mixture.

Step 4

Using your hands, shape the fish and potato mixture into 8 equal-sized patties. Place the whole wheat breadcrumbs on a plate and gently press each fishcake into the breadcrumbs to coat evenly on all sides.

Step 5

Place the fishcakes on a baking sheet lined with parchment paper. Spray the tops lightly with low-fat cooking spray to help them brown.

Step 6

Preheat the oven to 200°C (390°F). Bake the fishcakes for 15 minutes, then flip them carefully and bake for an additional 10 minutes, or until they are golden brown and heated through.

Step 7

Serve warm, garnished with lemon wedges and a side salad if desired.

Nutrition Facts

Serving size	(999.2g)

Amount per serving	% Daily Value*
Calories	903.6

Total Fat 8.5g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat g
Cholesterol 210mg	0%
Sodium 1855.3mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 15.7g
Protein 91.9g	0%

Vitamin D 852.5IU	0%
Calcium 328.9mg	0%
Iron 7.8mg	0%
Potassium 3182.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.5%

Protein: 40.8%

Carbs: 50.7%