Are Fishcakes High in Carbs? A Deep Dive into Nutrition

December 28, 2025 •

4 min read

According to nutritional data, the carbohydrate content of a fishcake can vary dramatically, with some commercial varieties deriving over 50% of their calories from carbs. This variability is the core of the question: are fishcakes high in carbs? The answer lies not in the fish, but in the filler ingredients used during preparation.

Quick Summary

The carb level in fishcakes varies significantly based on ingredients. Traditional versions often use starchy fillers like potato or breadcrumbs, increasing the carb count, while keto and low-carb alternatives swap these for ingredients like cauliflower or almond flour. Homemade recipes offer the most control over the final carb total.

Key Points

Carb content depends on the recipe: Fishcakes are not inherently high in carbs; the carb count is determined by filler and coating ingredients, not the fish itself.
Starchy binders increase carbs: Traditional recipes using mashed potato, flour, and breadcrumbs result in a high-carb dish.
Low-carb alternatives exist: Ingredients like riced cauliflower, grated zucchini, ground almonds, and coconut flour can be used to make low-carb fishcakes.
Homemade versus store-bought: Homemade fishcakes offer full control over carb content, while many store-bought options are high in carbs due to cheap fillers.
Asian versus Western styles: Some Asian varieties, like kamaboko, naturally have lower carbs due to different ingredients, but this is not universally true.

The Carbs in Fishcakes: It's All in the Recipe

When asking, "are fishcakes high in carbs?" the key is to look beyond the fish itself. While fish is an excellent source of protein and healthy fats, the binder and coating ingredients used in fishcakes are what determine their final carbohydrate content. Traditional Western-style fishcakes typically include mashed potatoes and a breadcrumb coating, which adds a significant number of carbohydrates. Conversely, many Asian-style fishcakes, like Japanese kamaboko, often contain a fish paste bound with a smaller amount of starch, resulting in a lower carb total.

High-Carb Ingredients to Watch For

The most common culprits for adding carbohydrates to fishcakes are starchy binders and breadings. Mashed potatoes are a traditional filler used to bulk up the fishcake mixture and provide a soft interior texture. While delicious, this adds a substantial amount of carbs. Flour, corn flour, or rice paper are also used as binding agents in various recipes, all of which contribute to the final carb count. Furthermore, a crunchy exterior is often achieved by coating the fishcakes in breadcrumbs, panko, or flour before frying. These ingredients contribute to a crisp texture but also dramatically increase the carbohydrate load, especially in store-bought or restaurant versions.

Low-Carb Alternatives and How to Adapt

For those watching their carb intake, there are plenty of ways to create delicious fishcakes without the extra carbohydrates. The main strategy is to replace the traditional starchy binders and breadings with low-carb alternatives. Instead of mashed potato, some recipes use riced cauliflower, grated zucchini (courgette), or pureed pumpkin. These substitutes provide the necessary binding and moisture without the carbs. Instead of breadcrumbs, a crunchy coating can be made with crushed pork rinds, ground almonds, or coconut flour.

Here are some popular low-carb substitutions:

Mashed Potatoes: Substitute with riced cauliflower, pureed broccoli, or grated courgette with excess moisture squeezed out.
Breadcrumbs: Use crushed pork rinds, ground almonds, or a mix of almond flour and flaxseed for a crispy coating.
Flour Binders: Replace with coconut flour, almond flour, or grated Parmesan cheese.

Homemade vs. Store-Bought Fishcakes: A Carb Comparison

The carbohydrate content of fishcakes varies significantly depending on whether they are homemade or store-bought. Store-bought products often rely on inexpensive, high-carb fillers to increase bulk and reduce costs. For example, some frozen fishcakes have a macronutrient breakdown that is over 50% carbohydrates, with a single serving containing around 30g of carbs. Homemade fishcakes, on the other hand, give you complete control over the ingredients. A simple homemade recipe with mashed potato will still contain significant carbs, but a specifically crafted low-carb recipe can contain as little as 2.5g of net carbs per cake.


Feature	Traditional Fishcakes (Store-bought/Restaurant)	Homemade Low-Carb Fishcakes
Primary Binder	Mashed potato or other starches.	Riced cauliflower, grated zucchini, or almond flour.
Coating	Wheat flour, breadcrumbs, or panko.	Crushed pork rinds, ground almonds, or flaxseed.
Typical Net Carbs	15-30g per serving, sometimes more.	Can be as low as 3g per serving.
Key Advantage	Convenient and readily available.	Complete control over ingredients and nutrition.
Key Disadvantage	Carb and sodium content can be very high.	Requires more time and preparation.

Nutritional Information for Common Fishcake Types

Different styles and preparations of fishcakes yield different nutritional profiles. A traditional European-style fishcake, often made with mashed potato and breadcrumbs, will be significantly higher in carbs than a simple Asian-style fishball or a keto-adapted recipe.

Traditional Western Fishcake: One cake can contain 15-25g of carbohydrates or more, with the potatoes and breading contributing the most.
Japanese Kamaboko (Fishcake): A more moderate carb option. Per 100g, it contains approximately 12.3g of carbohydrates.
Keto/Low-Carb Fishcake: Recipes that replace starchy binders with cauliflower and coatings with almond flour can have as little as 2.5g of net carbs per cake.

Conclusion: It All Depends on the Recipe

To definitively answer the question "are fishcakes high in carbs?", one must conclude that it is entirely dependent on the method of preparation. A traditional fishcake using mashed potato and breadcrumbs is a high-carb dish, making it less suitable for low-carb or keto diets. However, by making a few simple substitutions at home—such as swapping potatoes for riced cauliflower and breadcrumbs for almond flour—it's possible to create a delicious, crispy, and decidedly low-carb version. Those following specific dietary plans should always check nutritional information for store-bought products or opt for homemade versions to have full control over the carbohydrate content. For those seeking healthy, low-carb recipes, a quick search for keto fishcakes can provide numerous alternatives.

Frequently Asked Questions

The main source of carbohydrates in traditional fishcakes comes from starchy binders like mashed potato and starchy coatings such as breadcrumbs or flour.

Traditional fishcakes are not suitable for a keto diet. However, low-carb and keto-friendly recipes exist that replace high-carb ingredients with alternatives like riced cauliflower and almond flour.

To reduce carbs, substitute mashed potato with riced cauliflower or grated zucchini and use crushed pork rinds or ground almonds instead of breadcrumbs for the coating.

Yes, there is often a significant difference. Store-bought fishcakes frequently use more inexpensive, high-carb fillers, whereas homemade versions allow for complete control over ingredients and carb levels.

No. The carb content varies widely depending on the recipe. Some Asian varieties, for instance, are lower in carbs than many traditional Western versions.

Yes, you can use low-carb vegetables like riced cauliflower or grated zucchini, ensuring you squeeze out all excess moisture before mixing to prevent a soggy texture.

Effective low-carb binders include eggs, coconut flour, almond flour, flaxseed meal, or grated hard cheese like Parmesan.