Know what’s on your plate
Fish cake or patty
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 212 kcal —
- Protein 14 g 27%
- Carbohydrate 9.2 g 3%
- Fat 13 g 16%
- Saturated fat 3.9 g 20%
- Fibre 1.2 g 4%
- Sugars 1 g —
- Sodium 429 mg 19%
- Cholesterol 60 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 47 µg 5%
- Vitamin C 0.5 mg 1%
- Vitamin D 0.8 µg 4%
- Vitamin E 1.2 mg 8%
- Vitamin K 6.1 µg 5%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 2 mg 13%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 14 µg 4%
- Vitamin B12 0.64 µg 27%
- Choline 68.3 mg 12%
Minerals
- Calcium 34 mg 3%
- Iron 0.72 mg 4%
- Magnesium 30 mg 7%
- Phosphorus 179 mg 14%
- Potassium 430 mg 9%
- Zinc 0.56 mg 5%
- Copper 0.03 mg 3%
- Selenium 22 µg 40%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 212 | 14 g | 9.2 g | 13 g |
| 1 × 1 cake or patty | 85 g | 180 | 12 g | 7.8 g | 11 g |
| 1 × 1 cubic inch | 14 g | 30 | 1.9 g | 1.3 g | 1.8 g |
| 2 × 1 cake or patty | 170 g | 360 | 23 g | 16 g | 22 g |
| ½ × 1 cake or patty | 42.5 g | 90 | 5.8 g | 3.9 g | 5.4 g |
| 3 × 1 cake or patty | 255 g | 541 | 35 g | 24 g | 32 g |
| 4 × 1 cake or patty | 340 g | 721 | 46 g | 31 g | 43 g |
Similar foods
- Fish patty or cakefried, added fat179 kcal / 100 g
- Fish cakesindustrially made110 kcal / 100 g
- Crab cake214 kcal / 100 g
- Clam cake or patty246 kcal / 100 g
- Codfish cake227 kcal / 100 g
- Salmon cake or patty285 kcal / 100 g
- Salmon patty or cakefried, added fat196 kcal / 100 g
- Saithe fishcakefried124 kcal / 100 g
- Crab cake sandwich231 kcal / 100 g
- Tuna cakeor patty206 kcal / 100 g
Questions about Fish cake or patty
How do you stop fish cakes falling apart when you fry them?
Chill the shaped cakes for 20–30 minutes before cooking, and turn them only once the underside is well browned and firm. If the mixture is wet, add a little more mashed potato or breadcrumbs.
Can you cook fish cakes in the oven instead of frying them?
Yes. Brush or spray them lightly with oil and bake at 200 °C for about 20 minutes, turning once, until hot throughout and crisp outside; thicker or frozen cakes may need longer.
What are fish cakes usually made from?
They are typically a mixture of flaked fish and mashed potato or breadcrumbs, shaped into patties and coated before cooking. Herbs, lemon, spring onion and mustard are common additions.
What do you serve with fish cakes?
Try them with peas, a green salad or steamed vegetables, plus lemon and tartare sauce. They also work in a fish finger-style sandwich, tucked into a soft roll with lettuce.
How should you store leftover fish cakes?
Refrigerate cooked fish cakes promptly in a covered container and eat them within two days. Reheat until steaming hot throughout, and avoid reheating them more than once.
Can you freeze fish cakes?
Yes. Freeze them uncooked or cooked, separated with baking paper in an airtight container; thaw in the fridge before cooking or reheating. Cooked cakes can also be reheated from frozen, allowing extra time until hot throughout.
Are fish cakes high in protein?
They provide 14 g of protein per 100 g. A fish cake’s protein content depends on how much fish is in it and how much potato, crumb or other filling is added.
Which has more protein, a fish cake or a crab cake?
A crab cake has 14.4 g of protein per 100 g, compared with 14 g in a fish cake or patty.
Source: FNDDS (USDA) 27250050 · per 100 g · carbohydrate per EU label, fibre excluded
