Fish cakes are usually fried in plenty of oil, but the air fryer crisps them with barely any — and using lean white fish keeps them light. A lighter take on a comfort classic. Here's how.
Key takeaways
Q: How do you make low-fat fish cakes in an air fryer?
A: Use lean white fish and potato, a light breadcrumb, and air fry at 190°C (375°F) for 12–15 minutes with just a spray of oil.
Q: How do you keep them low-fat?
A: Use white fish (not battered), bind with potato, and spray rather than fry.
The method
Mix flaked cooked white fish with mashed potato, herbs and a little lemon, shape into cakes, and coat lightly in breadcrumbs. A spray of oil is all they need to crisp in the air fryer — far less than pan-frying. Chill them first so they hold together.
The recipe
Low-Fat Air Fryer Fish Cakes
Ingredients
- 300g white fish, cooked & flaked
- 300g mashed potato
- Parsley, lemon zest, 1 egg
- 60g breadcrumbs, oil spray
Method
- Mix fish, potato, herbs and lemon; shape cakes.
- Coat lightly in egg and breadcrumbs; chill.
- Spray with oil; air fry at 190°C for 12–15 min.
- Turn once until golden.
Tips
- Chill the cakes so they hold together.
- Spray, don't fry for a low-fat crust.
- Lean white fish keeps them light. More in our low-fat fish guide.
Frequently asked questions
How do you make low-fat fish cakes in an air fryer?
Mix lean white fish with mashed potato, herbs and lemon, coat lightly in breadcrumbs, spray with a little oil, and air fry at 190°C for 12–15 minutes.
How do you stop fish cakes falling apart?
Chill the shaped cakes for 20–30 minutes before cooking so they firm up and hold together in the basket.
Is this medical advice?
No. These are general lower-fat ideas. A fatty liver should be managed with your GP or dietitian, alongside guidance from the NHS and the British Liver Trust.