July 2nd, 2021
Keto Fish Cakes | No Fillers | Only 1g Net Carbs
These keto fish cakes are going to rock your world! Fresh, fast and totally delicious! Freezer-friendly, quick and easy to make, these fresh fish cakes are perfect for an easy dinner or the lunchbox!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
For more amazing keto recipes using fish (and seafood) grab a copy of Keto Pescatarian. View Cookbook
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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.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
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.
Step 5: Once baked, fry in a hot frypan for 1 minute on each side to brown the coating. 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.
- Easy Delicious Keto Fish Tacos
- Salt and Pepper Seasoned King Fish | Keto friendly
- Cajun Blackened Fish
- Keto Fish Burger
- Keto Salmon Patties
Hot Tips & FAQs
Can Keto Fish Cakes be made ahead?
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.
Where do I get Pork Rinds or Golden Flax Meal from?
Health Food and Keto or Low Carb stores would carry Pork Rinds and golden flax meal. I buy and use Porking Good Pork Rinds. 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.
Are there other ways to cook the Fish Cakes?
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 500ml 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.
How can I make this recipe in a Magimix?
Use the food processor attachment of your Magimix and pulse the fish patty ingredients together. Continue by following the steps in the conventional method or steam as above
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
These keto fish cakes are freezer-friendly, low carb and so easy to make. Have them ready and on the table in under 30 minutes!
Calories: 395kcal
GO TO COLLECTIONS
Servings: 4 serves
Tap or hover over number to scale ingredientsIngredients
- For the Fish Patties
- 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
- For the Crumb
- 60 g crushed pork rinds or golden flax meal
- 60 g parmesan finely grated
- 1/2 teaspoon cracked black pepper
- For the 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
Fish: I recommend using skinned, deboned, firm, white fish for this recipe. You could easily substitute salmon or any fish you prefer. Prawns / shrimp would make a tasty variation as well!
Dairy-Free: Simply substitute the parmesan in the crumb with nutritional yeast flakes.
Pork Rinds – I use Porking Good Pork Rinds, but please use your favourite brand.
Golden Flax Meal: Golden flax meal is usually available in health food stores. If you are unable to get some or have a sensitivity to flax, it can easily be substituted for an equal quantity of almond meal.
Alternative coating – You can also wrap the fish cakes in chicken skins or crepinette (caul fat) and fry for a super-crunchy coating. Almond meal can also be used in place of golden flax meal.
Alternative Conventional Cooking Methods:
- 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
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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17 Comments
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!
Thats awesome Michele. I am so glad you enjoyed them.
Is there anything I could use as a binder rather than eggs please?
Mayo, cream cheese, avocado?
I made these for dinner tonight. Such a great, easy recipe. So delicious. Thanks Megan.
Absolutely one of my favourite recipes! So glad you enjoyed it Katie.
Incredible … the BEST I have ever tasted. Love that the fish is not overpowering in the cakes.
Will definitely be making these again for sure.
Excellent job Megan
I hate when people post recipes and ingredients are listed in grams and not also cups, T or t etc!!!
Please convert fo those of us that do not use grams so we can also make the recipe.
Unable to make this…
Hi there, if you check below the ingredients list you will find a tab to click to convert to US customary measurements.
Absolutely delicious. Easy recipe to follow with minimal ingredients. I have also made this with left over roast chicken. A regular meal in our household. Thanks Megan. Another great recipe.
Hi Megan. I was googling around for a fish cake recipe and up this came. It was easy, pretty quick and was totally yummy. Thank You.
These fish cakes were so good! The texture was perfectly crispy, and I love how they weren’t full of fillers. Delicious!
Thanks for giving them a try Amanda.
Best fish cakes ever! You can make it with your favourite fish. Thank you Megan, fantastic recipe.
I tend to agree Nina. These are one of my most favourite meals at the moment.
Megan, you have done it again!
Another superb recipe….
Thanks, we loved it, it will certainly be a regular at our house 😋
Yay! A fave of mine too Di.