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Source of protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fish burger patty (85 g) has 153 calories. That works out to 180 calories per 100 g. It contains 8.1 g of carbs, 13.2 g of protein, 7.5 g of fat and 0.7 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 85 g
153
KCAL / 85G
Carbs
8.1g
· 3% DV
Protein
13.2g
· 26% DV
Fat
7.5g
· 10% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 35% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 1.32 g | 7% |
| Trans fat | 0.04 g | |
| Sodium | 357 mg | 16% |
| Total carbohydrate | 8.1 g | 3% |
| Fiber | 0.7 g | 3% |
| Protein | 13.2 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 153 kcal |
| 1 piece (small) | 55 g | 99 kcal |
| 100 g | 100 g | 180 kcal |
| 2 piece (double) | 110 g | 198 kcal |
| 1 piece (large) | 120 g | 216 kcal |
| 1 piece (jumbo) | 150 g | 270 kcal |
| 2 piece (double) | 170 g | 306 kcal |
| 1 serving (large) | 170 g | 306 kcal |
Calculated from 180 calories per 100 g.
Cook a fish burger patty in a lightly oiled pan over medium heat, turning it gently until both sides are browned and the centre is fully cooked. Follow the package directions for a ready-made patty, since cooking methods can vary by product.
Yes, you can cook a fish burger patty from frozen if its package says it is suitable for cooking that way. Use the stated oven, pan or air-fryer instructions, and check that the centre is thoroughly hot before serving.
To stop a homemade fish burger patty from falling apart, mix the fish with a binder such as egg and breadcrumbs, then chill the shaped patties before cooking. Use a preheated pan and turn each patty gently rather than moving it repeatedly.
A fish burger patty is often made with mild, flaky white fish, such as cod, pollock or hake. The fish can vary between recipes and brands, so check the ingredient list if you need to know the specific type.
A fish burger patty can fit into a balanced meal, especially when served with vegetables. Breading, added salt and cooking method affect the overall meal, so baking or air-frying it and choosing a vegetable-rich side can keep the meal lighter.
Yes, a fish burger patty can be air-fried. Arrange the patties in a single layer so hot air can circulate, and use the product’s package directions for temperature and cooking time. Check that the centre is fully cooked before eating.
Tartar sauce is a classic choice for a fish burger patty because its creamy, tangy flavour complements the fish. Lemon mayonnaise, dill sauce or a simple squeeze of lemon also works, especially with lettuce and pickles in the bun.
A fish burger patty is cooked when its centre reaches 63°C (145°F) and the fish is opaque and flakes easily. A food thermometer gives the most reliable check; for a packaged patty, also follow its cooking instructions.
Yes, you can freeze homemade fish burger patties. Freeze them uncooked in a single layer until firm, then transfer them to a sealed freezer-safe container with baking paper between patties. Thaw them in the refrigerator before cooking.
A cooked fish burger patty keeps for 3–4 days in the refrigerator when stored promptly in a covered container. Refrigerate leftovers rather than leaving them at room temperature, and reheat the patty until it is hot throughout.
Vitamins
B12
1.27µg · 53% DV
B3
3.06mg · 19% DV
B6
0.19mg · 11% DV
Vitamin D
1.87µg · 9% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
157mg · 22% DV
Iodine
30µg · 20% DV
Sodium
357mg · 16% DV
Potassium ⭐
221mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 153 calories in 1 piece (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A fish burger patty is made from minced or finely flaked fish, shaped into a round patty with seasonings and ingredients that help it hold together. Recipes vary, and it may be homemade or bought ready to cook; the fish and seasoning determine its flavour and texture.
Cook it in a pan or oven and serve in a bun with salad and a sauce, or alongside vegetables for a lighter meal. It is a convenient source of protein, with 15.5 g per 100 g. For a less heavy burger, bake the patty and add crunchy vegetables rather than relying on rich sauces.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
2.76g
POLYUNSATURATED
1.74g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.