British Fishcake
British fishcakes with shrimp are savory patties made from a mixture of flaked white fish (like cod or haddock) and shrimp, bound with mashed potato or breadcrumbs, herbs, and seasoning, then pan-fried until golden. They are a popular seaside and pub food across the United Kingdom, often served with mushy peas or a simple salad. This version highlights the classic British love for combining seafood into a hearty, comforting format.
🍽️ Nutrition at a glance
These fishcakes are a good source of protein from the fish and shrimp, with moderate fat from frying and carbohydrates from the potato or breadcrumb coating. A typical serving (around 150-200g) provides roughly 250-350 calories, along with nutrients like omega-3 fatty acids, vitamin B12, and selenium.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 14 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 580 mg |
| Potassium | 300 mg |
| Phosphorus | 180 mg |
| Iron | 2.1 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 3.0 mg |
| Vitamin B6 | 0.4 mg |
| Magnesium | 35 mg |
| Zinc | 1.2 mg |
Per 1 cake (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fishcakes represent a thrifty, traditional way to use leftover fish and potatoes, evolving from simple working-class meals to a staple in chippies and gastropubs. Nutritionally, the combination of fish and shrimp offers a lean protein boost with beneficial fats, making them a more nutrient-dense alternative to plain fried fish.
