Why We Love This Recipe
Low carb – These Keto Fish Cakes have only 1g net carbs.
Versatile ingredients – You can use any type of fish you have a preference for. You can make the recipe dairy-free by choosing substitutes detailed in the recipe notes.
No fillers – My recipe does not contain any of the traditional, non keto compliant, filler vegetables. If you wanted to make a more budget conscious version, you could add some mashed cauliflower to make the ingredients stretch a further.
Quick and easy – There is very little active preparation and cooking time involved, and the steps are quick and simple!
Thermal-cooker friendly – This is an easy recipe and I have included instructions for making the fish cakes with a Thermomix and a Magimix as well.
The Ingredients
Fish – I recommend using firm, white fish for this recipe. I chose skinned and deboned fresh flathead fillets. You could easily substitute salmon or any fish you prefer.
Herbs and spices – Fresh parsley and keto pantry spices are all you need to make these fish cakes.
Lemon zest – Lemon and fish are made for each other, and just a pinch of fresh lemon zest gives the fish cakes a delicate, complementary flavour. If you don’t have a zester, there are other ways that don’t include having to buy a new kitchen utensil.
Easy Keto Mayonnaise – This takes a few minutes to whip up using my fast and easy recipe, if you don’t already have some stored in your fridge.
Egg wash – My recipe uses just egg and a little Dijon mustard, or any mild mustard. Cream or milk is not needed!
Crumb – I choose to use pork rind crumbs and finely grated parmesan. You can substitute the pork rinds with golden flax meal. Almond meal or chia flour both work well as a coating for these fish cakes. The parmesan can be substituted with nutritional yeast flakes for a dairy-free version. They can also be left completely uncoated if preferred.
Step by Step: How to Make
Step 1: Add all the fish patty ingredients to a thermal mixer bowl or food processor. Pulse until the mixture comes together, and shape into four large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness. Place the patties on a plate in the freezer for 30 minutes to help with the crumbing.
Step 2: Preheat the oven to 200°C/390°F. Line a baking tray with baking paper and set aside until needed.
Step 3: Combine the crumb ingredients in a small bowl. Whisk the egg wash ingredients in a separate small bowl. Coat the chilled fish patties in the egg each before rolling gently in the crumb mixture.
Step 4: Bake in the preheated oven for 15-20 minutes until golden and cooked through.
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Step 5: Once baked, fry in a hot frypan for 1 minute on each side to brown the coating. Serve them with 4 ingredient tartar sauce and a squeeze of lemon juice.
TIP: This step is optional, but recommended to enhance the look and texture of the coating.
Related Recipes
Here are just a few keto fish recipes that you might enjoy.
Hot Tips & FAQs
Yes, you can prepare the fish cakes and either cook them later that day when needed or keep them frozen for up to 1 month.
Health Food and Keto or Low Carb stores carry Pork Rinds and golden flax meal. If you are unable to get golden flax meal or have a sensitivity to flax, it can easily be substituted for an equal quantity of almond meal.
Yes, there are quite a few other ways to cook them!
1. Fry or air fry without baking.
2. Steam the uncoated fish patties over a double boiler for 15 minutes or until cooked through.
3. Wrap the uncoated fish patties in yuba skins before steaming them as above. They can then also be fried for a crispy coating.
4. Steam uncoated fish cakes in a Thermomix. Add 500 ml of water to the mixing bowl. Place the fish patties in the top, shallow tray of the steamer. Assemble the steamer and steam for 15 minutes/120°/speed 2.
Love these keto fish patties? If you do love it, please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a great recipe.
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Keto Fish Cakes
Equipment
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Ingredients
FISH BURGER PATTIES
- 600 g (21 oz) 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
CRUMB MIXTURE
- 60 g (2 oz) crushed pork rinds or golden flax meal
- 60 g (½ cups) parmesan finely grated
- 1/2 teaspoon cracked black pepper
EGG WASH
- 1 teaspoon Dijon mustard
- 2 eggs
Instructions
CONVENTIONAL METHOD
- Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
- Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
- Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
- Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
- Combine pork rinds, 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 wash, then roll in the crumb mixture.
- Bake for 15-20 minutes until golden and cooked through.
- Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)
THERMAL METHOD
- Add the fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to the mixing bowl; mix 15 sec/speed 6.
- Combine pork rinds, parmesan and black pepper in a small bowl.
- Rinse and dry the mixing bowl.
- Add the egg wash ingredients to the mixer; mix 20 sec/speed 5.
- Follow Step 7 onwards in the Conventional Method or see notes
Notes
- Fry or airfry without baking.
- Steam the uncoated fish patties over a double boiler for 15 minutes or until cooked through.
- Wrap the uncoated fish patties in yuba skins before steaming them as above. They can then also be fried for a crispy coating.
- Add 500ml of water to the mixing bowl.
- Place the fish patties in the top, shallow tray of the Varoma.
- Assemble the Varoma and steam for 15 minutes/Varoma/Speed 2.
Your Own Notes
Nutrition
39 responses to “Keto Fish Cakes | No Fillers | Only 1g Net Carbs”
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I’ve never made fish cakes as I always thought they were mush and ruined good seafood. I had the ingredients, including frozen flathead, so thought I would try them. Amazing!!! Im sure these will become a new staple for lunches. A whole new fresh take on “fishcakes”! -
We usually make salmon cakes but wanted a change of pace. Had frozen cod to use and it turned out great! Will be making these regularly! Cod was super wet so squeezed out and blotted with paper towel before chunking and processing. You want them dry, right? Had no celery salt so substituted Old Bay. Used the almond flour to avoid pork on a Friday. Otherwise followed the recipe. Preheated a cast iron skillet in the oven coated with Avocado Oil and sprayed tops of cakes with Avocado Oil. Baked 20-25 minutes and broiled until golden brown. Delicious flavor, high protein punch. Thank you for a great recipe!
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