Low Sodium Classic Homemade Fish Cakes
Savor the timeless comfort of *Low Sodium Classic Homemade Fish Cakes*, a lighter twist on a beloved classic that doesn't skimp on flavor. Crafted with fresh white fish like cod or haddock, fluffy mashed potatoes, and fragrant parsley, these fish cakes are seasoned with the zesty brightness of lemon juice and the subtle tang of capers. A golden crust of whole wheat breadcrumbs adds a satisfying crunch, while the absence of added salt makes this recipe perfect for those seeking heart-healthy alternatives. Ready in under an hour, these fish cakes are pan-seared in olive oil spray for a guilt-free, crispy finish. Serve them alongside a crisp salad or tender steamed vegetables for a wholesome, well-rounded meal that's sure to delight. Whether it’s a weeknight dinner or a casual lunch, these homemade fish cakes strike the perfect balance of simple, nutritious, and delicious.
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Ingredients
- 450 grams Fresh white fish (such as cod or haddock)
- 300 grams Potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Chopped parsley
- 1 tablespoon Capers
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 large Egg
- 60 grams Whole wheat breadcrumbs
- 0 Olive oil spray
Directions
Step 1
Peel and dice the potatoes into small chunks. Place them in a pot of cold water and bring to a boil. Cook for about 15 minutes or until tender.
Step 2
While the potatoes are cooking, place the fish in a large saucepan, cover it with water, and bring to a gentle simmer. Cook for about 5 to 7 minutes until the fish flakes easily with a fork.
Step 3
Drain the potatoes and return them to the pot. Mash until smooth and set aside.
Step 4
Remove the fish from the saucepan, cool slightly and flake it into small pieces ensuring to remove any bones.
Step 5
In a mixing bowl, combine the flaked fish, mashed potatoes, chopped parsley, capers, black pepper, and lemon juice. Mix well to combine.
Step 6
Add the beaten egg to the fish mixture and mix until everything is well incorporated.
Step 7
Shape the mixture into 8 equal-sized patties.
Step 8
Place the breadcrumbs on a plate and coat each fish cake on all sides.
Step 9
Preheat a non-stick frying pan over medium heat and spray with olive oil spray.
Step 10
Cook the fish cakes for about 4 to 5 minutes on each side or until golden brown and heated through.
Step 11
Serve the fish cakes hot with a fresh salad or steamed vegetables.
Nutrition Facts
| Serving size | (926.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1231.5 |
| Total Fat 42.8g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 413.0mg | 0% |
| Sodium 989.6mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 6.1g | |
| Protein 103.7g | 0% |
| Vitamin D 233.8IU | 0% |
| Calcium 180.4mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 3261.3mg | 0% |
Source of Calories