Keto Fish Cakes

Fish cakes on a plate with tartare sauce, lime halves and seafood forks

5 from 69 votes!

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!

Prep Time10

Cook Time15

Freezing time30

Total Time55

Course: Lunch and Dinner

Cuisine: Australian

Diet: Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 395kcal

Author: Megan Ellam

Ingredients

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

Metric - US Customary

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.

Alternative Thermal Cooker Method:

Steam uncoated fish cakes in a Thermomix / Thermal Cooker.

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.

Serving Suggestions: Keto Fish Cakes are great on their own with some seasoning, and lemon or lime wedges. For a more substantial meal, add a simple salad and a serve of my Keto Tartare Sauce.

Nutrition