Low Sodium Classic Fishcakes
Savor the timeless flavors of seafood with these Low Sodium Classic Fishcakes, a heart-healthy twist on a beloved comfort food! Made with flaky white fish fillets like cod or haddock, creamy potatoes, and a bright blend of fresh parsley, dill, and zesty lemon, this dish is bursting with natural flavor—no extra salt needed. Coated in whole wheat breadcrumbs for a satisfying crunch and pan-fried to golden perfection, these fishcakes are light yet satisfying. Enjoy them as a main course alongside a crisp green salad or serve as elegant appetizers with a dollop of yogurt-based tartar sauce. With simple ingredients, easy steps, and only 30 minutes of prep, these low sodium fishcakes are proof that healthy can also be delicious!
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., cod or haddock), skinned and boned
- 300 grams Potatoes, peeled and diced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper, ground
- 1 large Egg, beaten
- 100 grams Whole wheat breadcrumbs
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil (for frying)
Instructions
Place the peeled and diced potatoes into a pot of boiling water and cook until tender, about 15 minutes. Drain and set aside.
Meanwhile, steam the white fish fillets over boiling water for 8 to 10 minutes or until they are cooked through and flaky. Set aside to cool slightly, then flake into pieces with a fork.
In a large mixing bowl, combine the cooked potatoes and flaked fish. Mash together with a potato masher or a fork until well combined but still slightly chunky.
Add the olive oil, chopped parsley, dill, lemon zest, lemon juice, garlic powder, and black pepper. Stir to combine evenly.
Add the beaten egg and half of the breadcrumbs to the mixture. Mix well, ensuring the mixture holds together when shaped.
Using your hands, divide the mixture into 8 equal portions and shape each portion into a patty.
Place the remaining breadcrumbs on a plate and coat each fishcake in the breadcrumbs, ensuring an even coating on all sides.
Heat the olive oil and butter in a large frying pan over medium heat.
Once the butter has melted and the oil is hot, add the fishcakes in batches to the pan. Cook for 4 to 5 minutes on each side or until they are golden brown and heated through.
Remove the cooked fishcakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve the low sodium fishcakes warm, with lemon wedges if desired.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 5.9 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2902 mg | 62% | |
*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.
