Low Fat Classic Fishcakes
Indulge in a healthier twist on a traditional favorite with these Low Fat Classic Fishcakes—perfectly golden, oven-baked patties that are packed with flavor and light on calories. Crafted with tender white fish fillets, creamy mashed potatoes, aromatic parsley, and a hint of lemon zest, these fishcakes offer a delicious balance of subtle citrus notes and savory goodness. Coated in crunchy whole wheat breadcrumbs and baked to perfection, they skip the frying pan for a guilt-free alternative without sacrificing taste. Ready in just an hour, this easy recipe is ideal for busy weeknight dinners or casual gatherings. Serve them warm with a crisp side salad and fresh lemon wedges for an irresistible dish that’s both nutritious and satisfying.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Place the fishcakes on a baking sheet lined with parchment paper. Spray the tops lightly with low-fat cooking spray to help them brown.
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.
Serve warm, garnished with lemon wedges and a side salad if desired.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.7 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 329 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3183 mg | 68% | |
*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.
