Low Fat Classic Homemade Fish Cakes
Delight in the guilt-free indulgence of these **Low Fat Classic Homemade Fish Cakes**, a lighter twist on the traditional favorite. Perfectly flaky white fish fillets, such as cod or haddock, are blended with creamy mashed potatoes, fresh herbs like parsley and dill, and a hint of zesty lemon for a flavor-packed bite. Coated in golden breadcrumbs and pan-fried with a light olive oil spray, these fish cakes are crispy on the outside and tender on the inside—all while being low in fat. With just 20 minutes of prep time, these fish cakes make a quick and wholesome choice for a main dish or appetizer. Serve alongside a refreshing salad or your favorite dipping sauce for a nutritious, satisfying meal that the whole family will love. Ideal for those seeking **healthy fish recipes**, **low-fat dinner ideas**, or **quick homemade meals**, these fish cakes are a must-try!
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Recipe Information
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
- olive oil spray
Instructions
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.
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.
Chop the spring onions finely and set aside.
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.
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.
Beat the egg in a small bowl. Pour the breadcrumbs onto a plate.
Dip each fish cake into the beaten egg, allowing any excess to drip off, then coat evenly with breadcrumbs.
Preheat a non-stick frying pan over medium heat and lightly spray it with olive oil spray.
Cook the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and heated through.
Serve immediately as a light meal with a side salad or as an appetizer with a dipping sauce.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 424 mg | 142% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.5 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2819 mg | 60% | |
*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.
