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.