Low Sodium Crispy Fried Fish Cakes
Delight your taste buds with these Low Sodium Crispy Fried Fish Cakes, a healthier spin on a classic favorite! Perfectly seasoned without the extra salt, these golden patties are made with tender white fish fillets, creamy mashed potato, and a vibrant mix of green onions, red bell pepper, and fresh parsley. A hint of paprika adds subtle smokiness, while a light panko breadcrumb coating ensures a satisfying crunch with every bite. Quick to prepare and pan-fried to perfection in just minutes, these fish cakes are an ideal choice for a heart-healthy dinner or flavorful appetizer. Serve them piping hot with a generous squeeze of fresh lemon for a bright, tangy finish that pairs beautifully with their crisp exterior.
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Ingredients
- 500 grams Fresh white fish fillets (boneless, skinless)
- 1 piece Potato (medium, peeled and boiled)
- 3 pieces Green onions, finely chopped
- 1 piece Red bell pepper, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 piece Egg
- 1 cup Panko breadcrumbs
- 4 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Start by boiling the potato until tender, about 10 minutes, then mash it and set aside to cool.
Step 2
Cut the fish fillets into chunks and roughly chop them in a food processor until finely minced (do not puree).
Step 3
In a large mixing bowl, combine the minced fish, mashed potato, green onions, red bell pepper, garlic, parsley, black pepper, and paprika.
Step 4
Add the egg to the mixing bowl and mix well until all the ingredients are thoroughly combined.
Step 5
Shape the mixture into 8 equal-sized patties, placing them on a plate or tray.
Step 6
Spread the panko breadcrumbs on a flat dish. Coat each fish cake with the breadcrumbs, pressing gently to adhere.
Step 7
Heat olive oil in a large skillet over medium-high heat.
Step 8
Fry the fish cakes in batches for about 3-4 minutes on each side or until golden brown and crispy.
Step 9
Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.
Step 10
Serve the low sodium crispy fried fish cakes hot with lemon wedges on the side.
Nutrition Facts
| Serving size | (1111.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1471.3 |
| Total Fat 73.6g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 446mg | 0% |
| Sodium 767.5mg | 0% |
| Total Carbohydrate 93.1g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 16.1g | |
| Protein 115.2g | 0% |
| Vitamin D 548IU | 0% |
| Calcium 263.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 2861.5mg | 0% |
Source of Calories