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

Keto Fish Cakes

Megan Ellam
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!
5 from 42 votes!
Prep Time 10 mins
Cook Time 15 mins
Freezing time 30 mins
Total Time 55 mins
Course Lunch and Dinner
Cuisine Australian
Servings 4 serves
Calories 395 kcal


  • 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



  • 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)


  • 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


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:
  1. Fry or airfry 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.
Alternative Thermal Cooker Method:
Steam uncoated fish cakes in a Thermomix / Thermal Cooker.
  1. Add 500ml of water to the mixing bowl.
  2. Place the fish patties in the top, shallow tray of the Varoma.
  3. 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.


Serving: 1gCalories: 395kcalCarbohydrates: 5gProtein: 41gFat: 24gSaturated Fat: 6gCholesterol: 170mgSodium: 704mgPotassium: 619mgFiber: 4gSugar: 1gVitamin A: 320IUVitamin C: 2mgCalcium: 243mgIron: 2mgNet Carbs: 1g
Keyword keto fish cake, keto fish cakes, keto fish patties, low carb fish cake
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