Low Fat Classic Homemade Fish Cakes
Transform your meal times with these Low Fat Classic Homemade Fish Cakes—an irresistibly light yet satisfying dish bursting with fresh, vibrant flavors. Crafted with flaky white fish fillets and creamy mashed potatoes, these fish cakes are elevated by the zesty brightness of fresh parsley, dill, and a hint of lemon juice. The low-fat mayonnaise keeps them indulgent while staying health-conscious, and a crispy breadcrumb coating adds the perfect golden crunch. Ready in under an hour, this easy recipe is pan-seared with a spritz of olive oil spray for a guilt-free, golden finish. Ideal as a main course with a fresh side salad or served as a crowd-pleasing appetizer alongside your favorite dipping sauce, these fish cakes are perfect for any occasion. Discover the perfect balance of wholesome ingredients and flavorful versatility with this healthier take on a classic favorite.
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Ingredients
- 400 grams white fish fillets (such as cod or haddock)
- 250 grams potatoes
- 2 stalks spring onions
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 100 grams breadcrumbs
- 0 olive oil spray
Directions
Step 1
Peel and dice the potatoes. Place them in a pot of boiling water and cook for about 10 minutes, or until tender. Drain and allow to cool slightly.
Step 2
While the potatoes are cooking, poach the fish fillets in a shallow pan filled with boiling water for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish, allow to cool, and flake into small pieces.
Step 3
Chop the spring onions finely and set aside.
Step 4
In a large mixing bowl, mash the cooked potatoes until smooth. Add the flaked fish, chopped spring onions, parsley, dill, low-fat mayonnaise, lemon juice, salt, and black pepper. Mix until well combined.
Step 5
Shape the mixture into 8 patties using your hands. Place the patties on a tray and refrigerate for at least 15 minutes to firm up.
Step 6
Beat the egg in a small bowl. Pour the breadcrumbs onto a plate.
Step 7
Dip each fish cake into the beaten egg, allowing any excess to drip off, then coat evenly with breadcrumbs.
Step 8
Preheat a non-stick frying pan over medium heat and lightly spray it with olive oil spray.
Step 9
Cook the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and heated through.
Step 10
Serve immediately as a light meal with a side salad or as an appetizer with a dipping sauce.
Nutrition Facts
| Serving size | (896.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1147.8 |
| Total Fat 23.7g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 424.5mg | 0% |
| Sodium 3430.7mg | 0% |
| Total Carbohydrate 139.5g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 12.5g | |
| Protein 100.7g | 0% |
| Vitamin D 853.8IU | 0% |
| Calcium 209.3mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2819.1mg | 0% |
Source of Calories