Low Sodium Classic Fishcakes

Transform your dinner table with these Low Sodium Classic Fishcakes, a healthier twist on a beloved favorite! Featuring tender white fish fillets like cod or haddock and creamy mashed potatoes, these fishcakes are seasoned with fresh parsley, dill, zesty lemon, and a hint of garlic for a delightful flavor without the extra salt. Coated in whole wheat breadcrumbs and pan-fried to golden perfection, they strike the perfect balance between crispy and tender. Ready in just an hour and easy to make, they’re perfect for a family meal or as a sophisticated appetizer. Pair them with a crisp salad or steamed vegetables for a wholesome, low-sodium dining experience that's sure to impress!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams White fish fillets (e.g., cod or haddock), skinned and boned
• 300 grams Potatoes, peeled and diced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, finely chopped
• 1 tablespoon Fresh dill, finely chopped
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Black pepper, ground
• 1 large Egg, beaten
• 100 grams Whole wheat breadcrumbs
• 1 tablespoon Unsalted butter
• 1 tablespoon Olive oil (for frying)

Directions

Step 1

Place the peeled and diced potatoes into a pot of boiling water and cook until tender, about 15 minutes. Drain and set aside.

Step 2

Meanwhile, steam the white fish fillets over boiling water for 8 to 10 minutes or until they are cooked through and flaky. Set aside to cool slightly, then flake into pieces with a fork.

Step 3

In a large mixing bowl, combine the cooked potatoes and flaked fish. Mash together with a potato masher or a fork until well combined but still slightly chunky.

Step 4

Add the olive oil, chopped parsley, dill, lemon zest, lemon juice, garlic powder, and black pepper. Stir to combine evenly.

Step 5

Add the beaten egg and half of the breadcrumbs to the mixture. Mix well, ensuring the mixture holds together when shaped.

Step 6

Using your hands, divide the mixture into 8 equal portions and shape each portion into a patty.

Step 7

Place the remaining breadcrumbs on a plate and coat each fishcake in the breadcrumbs, ensuring an even coating on all sides.

Step 8

Heat the olive oil and butter in a large frying pan over medium heat.

Step 9

Once the butter has melted and the oil is hot, add the fishcakes in batches to the pan. Cook for 4 to 5 minutes on each side or until they are golden brown and heated through.

Step 10

Remove the cooked fishcakes from the pan and place them on a plate lined with paper towels to drain any excess oil.

Step 11

Serve the low sodium fishcakes warm, with lemon wedges if desired.

Nutrition Facts

Serving size	(933.4g)

Amount per serving	% Daily Value*
Calories	1474.6

Total Fat 66.7g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 416mg	0%
Sodium 995.6mg	0%
Total Carbohydrate 123.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 5.9g
Protein 96.2g	0%

Vitamin D 840IU	0%
Calcium 216.6mg	0%
Iron 9.8mg	0%
Potassium 2902.3mg	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: 40.6%

Protein: 26.0%

Carbs: 33.5%