Fish Cakes

Name: Fish cakes — patties of cooked fish (such as cod, haddock or salmon), mixed with mashed potato, herbs and seasonings, coated in breadcrumbs and fried or baked. They are a traditional dish in Britain, Scandinavia, Thailand, Japan and elsewhere. Not a meat, but a processed food in the Processed Meat group.

Description

Fish cakes are a thrifty way to use leftover fish and potato, and have been a favourite of British home cooking since the Victorian era. Variations include Thai tod mun pla (spiced fish cakes with red curry paste), Japanese kamaboko and satsuma-age (fish paste products), Norwegian fiskekaker, and Portuguese salt cod fritters (pastéis de bacalhau).

The quality of shop-bought fish cakes varies widely, with some made mostly of potato, with a small amount of fish, and a lot of coating and oil. Homemade ones, using fresh fish, are higher in protein and lower in additives.

Main nutrition value

Fish cakes provide some protein and omega-3 (depending on the fish and the amount), but the amount of fish in commercial products is often small, and frying and coating add fat and salt.

How best to be consumed

Fish cakes are baked or pan-fried, and served with vegetables.

1. Check the label for the percentage of fish, and choose those with a high amount.
2. Bake or shallow-fry in a little oil, instead of deep-frying.
3. Cook until piping hot all the way through (at least 74°C), and golden on the outside.
4. Serve with salad, peas, a squeeze of lemon and a light sauce.
5. Make your own from flaked cooked fish, potato, herbs and lemon zest, and a light coating.

Overconsumption could cause…

Fish cakes are healthy in moderation, if made with a good amount of fish.

1. Fish allergy, which can be severe, so anyone allergic must check labels. Shop-bought fish cakes may also contain gluten, egg, milk or shellfish.
2. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products.
3. Small fish bones that are left in the mixture, a choking hazard for young children.
4. Fat and calories from frying and heavy coatings.
5. Food poisoning from improperly stored cooked fish and leftover fish cakes, so keep them cold and use within 2 days.

GroupsProcessed Meat

Related foodsBaconCanned MeatChicken NuggetsChorizoCorned BeefDeli Meat

Wikipedia — Fish cake, used for origin, naming and history: https://en.wikipedia.org/wiki/Fish_cake