Low Carb Classic Homemade Fish Cakes
Satisfy your seafood cravings with these flavorful Low Carb Classic Homemade Fish Cakes, a healthy twist on a timeless favorite! Made with tender white fish fillets like cod or haddock, nutrient-packed cauliflower, and almond flour, these fish cakes are gluten-free, keto-friendly, and bursting with fresh, zesty flavors from Dijon mustard and lemon zest. The perfect mix of crispy and tender, they come together with simple ingredients and straightforward techniques, including poaching, steaming, and pan-frying. Whether served as a light lunch, a hearty appetizer, or a main dish alongside a fresh salad, these low-carb fish cakes are a versatile and delicious option for a guilt-free seafood indulgence.
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Ingredients
- 500 grams white fish fillets (such as cod or haddock)
- 300 grams cauliflower florets
- 50 grams almond flour
- 1 piece large egg
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2
Steam the cauliflower florets in a steamer basket over boiling water for about 8-10 minutes until tender. Let them cool slightly, then pat dry with a paper towel to remove excess moisture.
Step 3
Place the white fish fillets in a shallow pan with just enough water to cover them. Poach over medium heat until the fish flakes easily, approximately 5-7 minutes. Remove from heat and drain.
Step 4
In a large mixing bowl, mash the steamed cauliflower until slightly chunky. Add the poached fish, breaking it into smaller pieces with a fork.
Step 5
Add the almond flour, egg, parsley, dijon mustard, lemon zest, salt, and pepper to the bowl. Mix until all ingredients are well combined.
Step 6
Using your hands, form the mixture into fish cakes, approximately 8-10 cakes, depending on your preferred size.
Step 7
Heat olive oil in a non-stick skillet over medium heat. Fry the fish cakes in batches for about 3-4 minutes per side, until golden brown.
Step 8
Transfer the fried fish cakes to the prepared baking sheet. Bake in the preheated oven for an additional 5-7 minutes to ensure they are heated through.
Step 9
Serve the fish cakes hot, garnished with additional parsley or lemon slices if desired.
Nutrition Facts
| Serving size | (959.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1132.4 |
| Total Fat 64.7g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 436mg | 0% |
| Sodium 3171.4mg | 0% |
| Total Carbohydrate 28.0g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 8.0g | |
| Protein 113.6g | 0% |
| Vitamin D 1041IU | 0% |
| Calcium 283.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2557.3mg | 0% |
Source of Calories