Low Sodium Classic Fish Cakes
Delight in the wholesome flavor of these Low Sodium Classic Fish Cakes, a heart-healthy twist on a beloved comfort food. Made with tender white fish fillets like cod or haddock, creamy mashed potatoes, and fresh parsley, these fish cakes are bursting with natural flavors and seasoned with aromatic lemon zest and a hint of black pepper. The recipe skips excess salt, making it perfect for a low-sodium diet without compromising taste. Lightly breaded and baked to golden perfection, these fish cakes are crisp on the outside and wonderfully moist inside. Easy to prepare in just under an hour, this dish is satisfying enough for a family dinner and elegant enough for entertaining. Serve them with a wedge of lemon or your favorite low-sodium sauce for a guilt-free seafood experience that's as wholesome as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams skinless white fish fillets (such as cod or haddock)
- 300 grams potatoes, peeled and cubed
- 30 grams fresh parsley, chopped
- 1 large egg
- 1 teaspoon lemon zest
- 0.5 teaspoon ground black pepper
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 60 grams plain breadcrumbs
- 60 milliliters milk
- olive oil spray
Instructions
Preheat the oven to 200°C (390°F).
Boil the cubed potatoes in a pot of water over medium-high heat for 10-15 minutes until tender. Drain and mash them; set aside.
Poach the fish fillets in a shallow pan with the milk for about 7-10 minutes until just cooked through. Remove and flake the fish using a fork.
In a frying pan, heat olive oil and sauté the diced onion over medium heat until soft and translucent, about 5 minutes.
In a large bowl, combine the flaked fish, mashed potatoes, sautéed onion, chopped parsley, lemon zest, ground black pepper, and egg. Mix well until all ingredients are evenly distributed.
Form the mixture into eight equal-sized patties.
Place the breadcrumbs in a shallow dish and coat each patty evenly on all sides with the breadcrumbs.
Place the fish cakes on a baking tray lined with parchment paper and lightly spray with olive oil spray.
Bake in the preheated oven for 15-20 minutes until the fish cakes are golden brown and heated through.
Serve hot with a wedge of lemon or a low-sodium condiment of choice.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 14.5 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 24.5 mcg | 123% | |
| Calcium | 444 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3335 mg | 71% | |
*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.
