Keto Fish Cakes

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These Keto Fish Cakes are seriously to die for! Quick and fresh and only 1g net carbs.

Okay, so I don’t have a lot of keto fish recipes on the website yet which is crazy I know! Growing and spending 10 years as a pescatarian does not show in my recipes. Or even the fact that seafood was always popular in every restaurant I cooked in. Well I am starting to make time for more great keto seafood recipes that are set to blow your mind.

One thing I like to do with seafood is basically not to f$%^ around with it. Let the beautiful taste of the sea shine through in every recipe. Keep reading on why I have created this recipe as I have and tips for you to make it just as good, or better to suit your own personal taste.

The Ingredients

Honestly this is where my keto fish cakes differ from so many. I use fresh fish and no fillers. 

In this recipe I have chosen to use fresh flathead fillets. They are skinned and deboned. Rather than use tinned fish I love the taste of fresh fish in a fish cake. You can of course choose to use any fish you prefer, even salmon over a firm white fish.

I don’t do fillers. In a traditional fish cake a lot contain potato which is of course not a keto compliant vegetable. Even though you could extend these fish cakes to more budget conscious with some cauliflower, it is just not how I like my keto fish cakes. The flathead along with just a pinch of lemon zest, fresh parsley, fresh Easy Keto Mayonnaise, a pinch of celery salt, and of course salt and pepper.

For the egg wash I just use egg and a little Dijon mustard, or any mild mustard. Cream or milk is not needed in the egg wash. For the crumb I choose to use golden flax meal and finely grated parmesan. If you would like to use almond meal or chia flour as a substitute for flax, and/or yeast flakes for parmesan go for it. Even pork rind crumbs would work with these cakes. They can also be left completely uncoated if preferred.

How to Cook Keto Fish Cakes

For this recipe I have baked them in a hot oven then finished them off with 1 minute each side in a frypan. You can fry the keto fish cakes, air fry, or just bake. To steam the fish cakes leave off the coating and steam over a double boiler for 15 minutes or until cooked through. Or for a Thermomix steamed fish cake, leave off the coating, place into top tray of the Varoma and steam for 15 minutes/Varoma/speed 2. They would also work really well wrapped in yuba skins and steamed as tasty bean curd skin fish cake or in a roll. Sounds good to me for sure!

How to Serve

Keto Fish Cakes are great on their own with some seasoning and lemon or lime wedges. You have to also check out my awesome Keto Fish Burger recipe. So sooooo good! But seriously a little salad a keto fish cake and maybe a bowl full of my Keto Tartare Sauce and you will be happy as!

Want More Fish Recipes?

Here are just a few keto fish recipes that you might enjoy.

1. Easy Delicious Keto Fish Tacos
2. Salt and Pepper Seasoned King Fish | Keto friendly
3. Cajun Blackened Fish
4. Keto Fish Burger
5. Fast & Fresh Hanoi Fried Fish

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Keto Fish Cakes

These keto fish cakes are so simple but unbelievably delicious! Eat them hot or cold on a burger or with salad. A great recipe that can be enjoyed by the whole family.

5 from 1 vote

Prep Time: 10 mins

Cook Time: 15 mins

Freezing time: 30 mins

Total Time: 55 mins

Course: Lunch and Dinner

Cuisine: Australian

Keyword: keto fish cake

Recipe Category: Low Carb

Calories: 395kcal

Servings: 4 serves

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Ingredients

• 600 g white fish fillets I use flathead, roughly chopped into large chunks
• 1 teaspoon lemon rind finely zested
• 1 tablespoon parsley finely chopped
• 2 tablespoons Easy Keto Mayonnaise click link for recipe
• 1/2 teaspoon celery salt
• Salt and pepper to taste
• 60 g golden flax meal
• 60 g parmesan finely grated
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Dijon mustard
• 2 eggs
• 1 tbsp olive oil for quick optional shallow fry
• Lemon wedges to serve

Instructions

• Add fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to food processor. Pulse until mix comes together. (TMX 15 seconds/speed 6).
• Shape mix into 4 large patties. (I use a large egg ring for this)
• Transfer patties to a small plate and freeze for 30 minutes. (This helps for the crumbing process).
• Preheat oven to 200 ̊Line a small baking tray with baking paper.
• Combine flax meal, parmesan and black pepper in a small bowl.
• In a separate bowl whisk together Dijon mustard and eggs.
• Coat the fish cakes in the egg/mustard wash, then roll in the flax meal mix.
• Bake for 15-20 minutes until golden and cooked through.
• Fry in hot frypan for 1 minute each side to brown coating (optional)
• Serve with a delicious salad or Low Carb Roll with Mayonnaise or Tartare Sauce.

Notes

1. Fish Cakes can be made ahead and cooked when needed or kept frozen.
2. Eat hot or cold.
3. Use any fish or even prawns/shrimp for a tasty variation.
4. For a dairy free version swap parmesan for nutritional yeast flakes.
5. Almond meal can also be used in place of flax meal if you have a sensitivity to flax.

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 5g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 704mg | Potassium: 619mg | Fiber: 4g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 2mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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2 Comments

• Michele hobby says:

  January 15, 2020 at 8:09 am

  I made these for dinner last night and we really enjoyed them. They were so easy to make as well. A lovely recipe I think I’ll I include regularly on our menu. THanks Meagan!

  Reply
  • Megan Mad Creations Hub says:

    January 15, 2020 at 6:55 pm

    Thats awesome Michele. I am so glad you enjoyed them.

    Reply