Low Sodium Crispy Fried Fish Cakes
Savor the irresistible crunch of these *Low Sodium Crispy Fried Fish Cakes*, a heart-healthy twist on a classic seafood favorite. Perfectly seasoned with paprika, black pepper, and aromatic fresh herbs like parsley, these golden fish patties combine finely minced white fish fillets with creamy mashed potato for a deliciously tender texture inside. Packed with vibrant notes of red bell pepper and green onions, each bite bursts with fresh, wholesome flavors—all without the extra salt. Coated in panko breadcrumbs for optimal crispiness and pan-fried to perfection in olive oil, these guilt-free fish cakes are ready in under 40 minutes. Serve them hot with zesty lemon wedges for a delightful, low-sodium main dish that’s ideal for any occasion. Perfect keywords: low sodium recipes, crispy fish cakes, healthy seafood, easy fish cake recipe.
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Recipe Information
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)
Instructions
Start by boiling the potato until tender, about 10 minutes, then mash it and set aside to cool.
Cut the fish fillets into chunks and roughly chop them in a food processor until finely minced (do not puree).
In a large mixing bowl, combine the minced fish, mashed potato, green onions, red bell pepper, garlic, parsley, black pepper, and paprika.
Add the egg to the mixing bowl and mix well until all the ingredients are thoroughly combined.
Shape the mixture into 8 equal-sized patties, placing them on a plate or tray.
Spread the panko breadcrumbs on a flat dish. Coat each fish cake with the breadcrumbs, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat.
Fry the fish cakes in batches for about 3-4 minutes on each side or until golden brown and crispy.
Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.
Serve the low sodium crispy fried fish cakes hot with lemon wedges on the side.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.1 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 13.7 mcg | 68% | |
| Calcium | 264 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2862 mg | 61% | |
*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.
