Leek, parsley and chive fishcakes

Leek, parsley and chive fishcakes
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 90 minutes or less
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Fishcakes are a great way to enjoy fish, which is a great source of protein.


3 medium potatoes

100g salmon, skinless and boneless

100g pollock, skinless and boneless

Zest of one small lemon

1 tablespoon fresh parsley

1 tablespoon fresh chives

1 leek

Freshly ground black pepper

2 eggs, beaten

40g plain flour

60g fresh white or panko breadcrumbs

3 tablespoons vegetable oil

80g mixed salad leaves


  1. Step 1

    Pre-heat your oven to 220Β°C/gas mark 7. Peel the potatoes and chop into small chunks. Boil for 20-30 minutes in plenty of water until soft and then mash. Clean, trim and slice the leeks then fry in a tablespoon of oil until soft.

  2. Step 2

    Steam, bake or poach the fish until cooked and starting to flake. Remove it from the liquid with a slotted spatula and gently flake into a bowl.

  3. Step 3

    Stir the leeks, flaked fish, lemon zest, black pepper and herbs into the mashed potato. With wet hands, roll the fishcake mixture into 8 small balls. Lightly press and shape to make fishcakes.

  4. Step 4

    Roll each fishcake in flour, dip into the beaten egg and coat in breadcrumbs. Pour the rest of the oil onto a baking tray and place the fishcakes on top, turn over to ensure there is oil on both sides. Bake for 20 minutes, turning half way through until golden brown. Serve with mixed salad leaves.

Food facts

The main source of carbohydrate in this meal is from the potatoes, flour and breadcrumbs. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Boiling potatoes and draining and discarding the water helps to lower the potassium. You could lower the potassium further by boiling the leeks instead of frying.

The fish naturally contains phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish.

If you have been advised to follow a lower protein diet, reduce the amount of fish to 75g of each variety.

Use gluten-free breadcrumbs and flour.

This dish is best eaten fresh. Leftovers can be cooled and refrigerated. Keep in an airtight container and eat within two days. Make sure to heat thoroughly before serving.

To poach your fish, fill a wide bottom saucepan with water and bring to a simmer. Add your fish and cook for ten minutes on a low simmer. The fish is cooked when it is opaque and flakes easily with a fork.